- 4 butter croissants
- 300g smoked salmon slices
- 12 eggs (3 per person)
- 4 tbsp double cream
- 50g cold unsalted butter, diced
- salt and pepper
- 1–2 tbsp snipped chives (or scallions in a pinch)
- Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
- Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.
- As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.
- Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
- When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
- Drape the slices of smoked salmon on top of the toasted croissants, spoon the scrambled eggs over, and serve immediately.
I had some extra lox in the fridge, and a fresh carton of eggs. After practicing it all week, I felt ready to make it for a larger audience (Jesse’s family). It was a success. I could not find chives (not the season?), so subbed with scallions chopped extra fine.