Smoked salmon, scrambled egg & cream cheese croissants

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.