Smoked Salmon & Scrambled Egg Croissant2017-04-28
- Servings : 4
- Cook Time : 10m
- Ready In : 10m
- 6 eggs
- 4 tbsps cream
- salt & freshly ground black pepper
- 3 tbsps spring onions, chopped
- 40g butter
- 250g smoked salmon, sliced
- 4 croissants
Beat the eggs and cream together in a bowl. Season with salt and freshly ground black pepper.
Melt butter in a non-stick frying pan over low heat, then add the eggs. Using a flat-ended wooden spoon, push the mixture around until it starts to set, then add the spring onions. Continue to cook, gently folding the onions through until eggs are mostly cooked and there is just a little liquid left in the pan. Serve the croissants filled with the scrambled eggs and sliced smoked salmon.