Smoked salmon, scrambled egg & cream cheese croissants

Name: Smoked salmon, scrambled egg & cream cheese croissants
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 6 all-butter croissant; 250 g pack soft cheese; 1 unwaxed lemon, zested and cut into wedges; 20 g pack dill, ½ fronds finely chopped; 6 British Blacktail Medium Free Range Eggs; 50 ml single cream; 30 g unsalted butter, cubed; 100 g packs No.1 Chestnut Smoked Scottish Salmon

Pro tip: arm yourself with frozen croissants and you’re just 20 minutes away from those Parisian boulangerie vibes. Once baked, load them up with creamy scrambled eggs and smoked salmon.

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Makes6
CourseBreakfast
Prepare10 mins
Cook25 mins
Total time35 mins
Pluscooling

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Ingredients

6 all-butter croissant
250g pack soft cheese
1 unwaxed lemon, zested and cut into wedges
½ x 20g pack dill, ½ fronds finely chopped
6 British Blacktail Medium Free Range Eggs
50ml single cream
30g unsalted butter, cubed
2 x 100g packs No.1 Chestnut Smoked Scottish Salmon

Method

Preheat the oven to 200ºC, gas mark 6, and cook the croissants according to pack instructions. Meanwhile, in a bowl, beat together the soft cheese, lemon zest and chopped dill with some black pepper; set aside (or do it the night before and chill in the fridge).
Allow the croissants to cool for 5-10 minutes. Meanwhile, in a large bowl, lightly whisk the eggs with the cream and a pinch of salt until well combined. Heat a large nonstick frying pan over a medium heat and add the butter. Once melted, add the egg mixture and let it sit, without stirring, for about 20 seconds, then gently stir using a wooden spoon or spatula, lifting and folding it over from the bottom of the pan. Continue this gentle movement until the eggs are softly set and still runny in places, then take off the heat.
To serve, split open the croissants horizontally and spread the bottom halves with the soft cheese mixture. Top with the scrambled eggs, then layer over the smoked salmon. Squeeze a good amount of lemon juice on top, add a little cracked black pepper, then scatter over the remaining dill fronds. Put the lids on the croissants and serve straight away with the remaining lemon wedges on the side.