Croissant with Scrambled Eggs and Smoked Salmon

Name: Croissant with Scrambled Eggs and Smoked Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: french
Ingredients: 4 pcs all-butter croissants, fresh; 8 pcs large eggs; 2 tbsp tbsp whole milk (or heavy cream); 30 g cold unsalted butter, cubed; 1/4 tsp fine sea salt; 1 pinch freshly ground black pepper; 150 g smoked salmon, sliced into ribbons; 2 tbsp crème fraîche; 2 tbsp fresh chives, finely snipped; 1/2 pcs lemon, cut into wedges for serving

By Culiora

Croissant with Scrambled Eggs and Smoked Salmon served on a plate, photographed in natural light

Buttery, flaky croissants are split and stuffed with silken, French-style soft scrambled eggs and ribboned smoked salmon. Fresh chives and a light spread of crème fraîche cut through the richness for a classic Parisian brunch centerpiece.

Servings: 4
Prep time: 10 min
Cook time: 12 min
Total time: 22 min

Ingredients

4 pcs all-butter croissants, fresh
8 pcs large eggs
2 tbsp tbsp whole milk (or heavy cream)
30 g cold unsalted butter, cubed
1/4 tsp fine sea salt
1 pinch freshly ground black pepper
150 g smoked salmon, sliced into ribbons
2 tbsp crème fraîche
2 tbsp fresh chives, finely snipped
1/2 pcs lemon, cut into wedges for serving

Instructions

Preheat your oven to 160°C. Slice the croissants horizontally along one edge, leaving the back attached like a hinge. Place them on a baking sheet and warm them in the oven for 4–5 minutes until the exterior is lightly crisp.
While the croissants warm, crack the eggs into a medium bowl. Whisk vigorously with the milk, sea salt, and black pepper until completely smooth and aerated with no visible streaks of egg white.
Melt half of the butter (15 g) in a 24 cm non-stick skillet or saucier over low heat. Pour in the beaten egg mixture and immediately begin stirring continuously with a flexible silicone spatula, moving in small figure-eight motions and scraping down the sides and base of the pan.
Cook gently over low heat for 4–6 minutes until soft, custard-like curds start to form. When the eggs are mostly set but still glossy, moist, and slightly loose, remove the skillet from the heat. Fold in the remaining 15 g of cold cubed butter and half of the snipped chives; the residual heat will melt the butter and finish cooking the curds without drying them out.
Open the warm croissants and spread a thin layer of crème fraîche (about 1/2 tablespoon each) inside the bottom half.
Divide the creamy scrambled eggs evenly among the four croissants. Layer the ribbons of smoked salmon on top of the warm eggs, then sprinkle with the remaining snipped chives. Serve immediately with fresh lemon wedges on the side.