Smoked Salmon, Scrambled Egg & Gruyere All Butter Croissants


Smoked Salmon, Scrambled Egg & Gruyere All Butter Croissants

A simple & utterly delicious breakfast & one of our more indulgent smoked salmon recipes!WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL7253

Serves 4

Ingredients

“I love sourcing local produce such as free range eggs & croissants from a local baker to complement the fresh, Scottish smoked salmon in this yummy breakfast recipe.” – Scott Fraser, RR. Spink & Sons Chef

Method

  1. Pre-heat your oven to 60°C.
  2. When ready, put the croissants in the oven to warm through.
  3. Melt the butter in a medium-sized frying pan, over a medium heat. When it’s ready, crack in the eggs and scramble; when moist and fluffy, add in the salt and pepper and remove from the heat.
  4. Take the warmed croissants from the oven and split them along the middle. Place in the scrambled eggs, shave the Gruyere over the eggs, and arrange a slice of RR. Spink Cold Smoked Salmon to finish. Serve warm!

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