Smoked Salmon Scrambled Eggs on Croissant

Ingredients

• 2 pieces Croissants (day‑old) (Slice each croissant into ½‑inch rounds)
• 100 g Smoked salmon (Thinly sliced)
• 4 pieces Large eggs (Room temperature)
• 2 tablespoons Unsalted butter (Divided: 1 tbsp for the pan, 1 tsp extra at the end)
• 1 tablespoon Heavy cream (Adds richness and stops over‑cooking)
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 1 tablespoon Fresh chives (Finely chopped)

Instructions

1. Slice and season croissants

   Using a sharp knife, cut each croissant into ½‑inch rounds. Lightly season the rounds with a pinch of salt and pepper on both sides.

   Time: PT2M

2. Toast croissant rounds

   Heat a dry non‑stick skillet over medium heat. Add the croissant rounds in a single layer and toast 1‑2 minutes per side until golden and slightly crisp.

   Time: PT3M

   Temperature: Medium heat

3. Arrange smoked salmon

   Lay the sliced smoked salmon over each toasted croissant round, allowing it to drape naturally.

   Time: PT1M

4. Start scrambled eggs

   Return the skillet to medium‑low heat. Crack the four eggs directly into the pan, add 1 tablespoon butter, and begin stirring continuously with a spatula. Do NOT whisk beforehand.

   Time: PT4M

   Temperature: Medium‑low heat

5. Finish eggs with butter, seasoning and cream

   When the eggs are still slightly runny, take the pan off the heat. Scrape the bottom and sides to release any sticking curds, add a small knob of butter, season with salt and pepper, then stir in the tablespoon of cream. Return to low heat for another 30 seconds, then fold in chopped chives.

   Time: PT3M

   Temperature: Low heat

6. Plate and serve

   Place a generous spoonful of the creamy scrambled eggs on top of each salmon‑topped croissant round. Garnish with a few extra chive strands and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

530

Protein

20g

Carbohydrates

30g

Fat

22g

Fiber

1g

Ingredient Substitutions

• Instead of Croissants (day‑old): Brioche rounds, Toasted baguette slices
• Instead of Smoked salmon: Lox, Gravlax
• Instead of Large eggs: Egg substitute (for vegans, use silken tofu scramble)
• Instead of Unsalted butter: Clarified butter (ghee), Olive oil (will change flavor)
• Instead of Heavy cream: Whole milk, Half‑and‑half
• Instead of Sea salt: Kosher salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Fresh chives: Scallions, Parsley

Equipment Needed

• Dry non‑stick skillet
• Silicone spatula or metal scraper
• Sharp knife
• Cutting board
• Small mixing bowl (optional for chives) (optional)

Critical Steps — Do Not Skip

• Toasting croissant rounds in a dry pan without oil – this renders the internal butter and prevents sogginess.
• Continuous low‑heat stirring of the eggs – essential for a creamy, not rubbery, texture.
• Adding cream at the very end – stops the cooking process and keeps the eggs luxuriously soft.

Chef Tips from the Video

• Use a generous knob of butter for the eggs – the butter emulsifies with the yolk for that velvety mouthfeel.
• A tiny pinch of lemon zest added to the finished eggs brightens the flavor without overpowering the salmon.
• If you like a hint of heat, add a pinch of smoked paprika to the eggs while seasoning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 24 hours; re‑heat gently over low heat.

Freezer: Not recommended – texture of eggs and croissant will degrade.

Room temperature: Serve immediately; do not leave out more than 2 hours.

Make-Ahead Tips

• Slice croissants and keep them in a sealed bag; they toast just as well the next day.
• Keep smoked salmon chilled and slice just before plating.
• Chop chives in advance and store in a small container in the fridge.