Creamy Scrambled Egg and Smoked Salmon Croissants
Cook time
Total time
Serves: 2
  • 2 large all-butter croissants
  • 4 large eggs
  • 25g unsalted butter
  • 1 tbsp double cream
  • 1 tbsp snipped chives
  • 4 slices smoked salmon
  1. 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
  2. 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
  3. Spoon the eggs onto the toasted croissants, rest the slices of smoked salmon on top and serve immediately
Recipe adapted from Gordon Ramsay
Recipe by Em 'N Zest at