Go on, treat yourself this weekend with this luxurious twist on the classic scrambled eggs on toast… You know you want to!
This reaches whole new levels of deliciousness with the light creamy eggs, fragrant smoked salmon and fresh chives. But the real winner for me is the soft, buttery croissant, gently pan fried to golden perfection, with its slightly crisp top contrasting beautifully with the silky smooth eggs!
And you get all that goodness in less than 10 minutes!
Why not surprise your loved ones by whipping this up next time you go to make the morning coffee?! So many brownie points with so little effort!
Now, I like my eggs soft and creamy – not too runny, not too fluffy, but feel free to adjust the recipe to suit your egg preference!
And here’s a handy tip – adding the cream just as the eggs are almost done stops them from overcooking AND it gives them such a lovely velvety texture too! Yum yum!
- 2 large all-butter croissants
- 4 large eggs
- 25g unsalted butter
- 1 tbsp double cream
- 1 tbsp snipped chives
- 4 slices smoked salmon
- Cut the croissants in half length-ways then heat a frying pan over a medium heat and toast the croissants on the cut side for about 2 minutes until golden. Remove from the heat and set aside
- Meanwhile, break the eggs into a cold non-stick saucepan. Place the pan over a low heat and add the butter. Stir often with a wooden spoon or spatula, just enough to combine the yolks and whites. As the eggs start to scramble, scrape them from the sides and base of the pan. After 5-6 minutes, they should be softly set and slightly runny in places. When they are nearly done, season with salt and pepper and stir in the cream. Then remove from the heat, stir in the chives and leave for a few seconds to finish cooking
- Spoon the eggs onto the toasted croissants, rest the slices of smoked salmon on top and serve immediately