Smoked Salmon Scramble Croissants Recipes
SMOKED SALMON SCRAMBLE CROISSANTS
Transform a shop-bought croissant into something extra special with smoked salmon, creamy scrambled egg and chives, for a quick and easy brunch or lunch
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill. Split and lightly toast the croissants. Meanwhile, make the scrambled eggs. Melt the butter in a frying pan. Beat and season the eggs and scramble lightly in the pan. When the eggs are just cooked, but still soft, stir in the double cream and chopped chives.
- Fill each croissant with a few slices of smoked salmon and the creamy scrambled egg. Sprinkle with some black pepper and extra chopped chives.
Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
SMOKED SALMON SCRAMBLE
Make and share this Smoked Salmon Scramble recipe from Food.com.
Provided by Rabia
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
- Add eggs and allow to set, 10 seconds.
- Sprinkle salmon, cream cheese, and chives over eggs.
- Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
- Serve hot.
Nutrition Facts : Calories 202.3, Fat 14.9, SaturatedFat 5.4, Cholesterol 298.1, Sodium 297.5, Carbohydrate 1.3, Sugar 0.9, Protein 14.9
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- Heat the oven to 160°C, fan 140°C, gas 3. Whisk the eggs briefly with the butter and lots of salt and pepper (the butter will still be in lumps). Put the croissants in the oven to warm through while you make the scramble.
- Pour the egg mixture into a cold, nonstick frying pan and put on a low heat. Stir with a heatproof spatula to collect the cooked egg from the base of the pan. Stir gently, folding the scramble until softly set with no liquid egg. Remove from the heat immediately, as the heat from the pan will make it keep cooking. Fold in most of the chives.
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