Preparation time 10 minutes
Cooking time 5 minutes
• 6 extra-large eggs
• 2 tablespoons salted butter
• salt and freshly ground black pepper
• 1 teaspoon chopped chives
• ½ cup smoked salmon ribbons
• 4 teaspoons crème fraiche
• 4 croissants, cut in half and toasted
1 Heat a heavy-bottomed pan over a medium heat and melt 1 tablespoon of butter. Crack the eggs into the pan and scramble them with a spatula over a low heat.
2 After a minute, add another tablespoon of butter to the pan and keep scrambling. Remove from the heat as soon as the eggs look creamy and mixed well. The eggs will continue to cook in the hot pan and you don’t want them to dry out.
3 Season with the salt and pepper. Add the chives and fold the salmon into the eggs. (You can cut the salmon into smaller pieces first.) Spoon the eggs onto the hot croissants with a scoop of crème fraiche and extra salmon. Serve hot.
Tip Look for packets of smoked salmon offcuts in your local supermarket or deli – these are more affordable than the ribbons and ideal for recipes like this.