This Egg and Smoked Salmon Croissant recipe is something I’ve been making for a while now, and it’s always a hit. It’s perfect for a fancy brunch, a quick weekday breakfast, or even a light lunch.
What I really love about this dish is how the flaky, buttery croissant pairs with the creamy scrambled eggs, salty smoked salmon, and fresh dill. It’s a combination of flavors and textures that’s just incredibly satisfying.
Recipe Overview: Egg and Smoked Salmon Croissant
This dish is essentially a breakfast sandwich, but elevated to a whole new level. We’re talking about fluffy scrambled eggs, delicate smoked salmon, and fresh, fragrant dill, all nestled inside a warm, crispy croissant.
It’s a wonderful balance of rich and savory, with a touch of freshness. The ingredients and flavors of the ingredients complement each other perfectly.
This recipe is great served hot, straight out of the oven, it also tastes delicious, but can be eaten at room temperature. It’s perfect for a weekend brunch with friends, a special occasion breakfast, or even a quick and easy weekday meal.
This is also a great meal to grab on the go!
Detailed Ingredients for Egg and Smoked Salmon Croissant
Here’s everything you’ll need to make this delicious recipe:
- Croissants: 4 large, fresh croissants. You can use store-bought, but if you have a local bakery, their croissants are usually even better!
- Eggs: 6 large eggs. Fresh, good-quality eggs will make a difference in the flavor and texture of the scrambled eggs.
- Milk or Cream: 2 tablespoons. This adds a bit of richness and creaminess to the eggs. You can use whole milk, half-and-half, or even heavy cream.
- Butter: 1 tablespoon. For cooking the eggs. Butter gives the eggs a lovely flavor.
- Smoked Salmon: 4 ounces, thinly sliced. Look for good-quality smoked salmon; it’s the star of the show!
- Fresh Dill: 2 tablespoons, chopped. Fresh dill adds a bright, herbaceous flavor that complements the salmon beautifully. If you don’t have fresh dill, you can use 1 teaspoon of dried dill, but the flavor won’t be quite as vibrant.
- Salt and Black Pepper: To taste. Freshly ground black pepper is always best.
- Optional additions: Chives, Cream cheese, Arugula
If you don’t have, or don’t like, dill, you could substitute it with fresh chives or even a little bit of finely chopped red onion.
Step-by-Step Instructions: Making the Perfect Egg and Smoked Salmon Croissant
Let’s get cooking! Here’s how to make this delicious breakfast:
- Prepare the Croissants: Gently slice the croissants in half horizontally, like you’re making a sandwich. You can lightly toast them if you like, but it’s not required. If you do toast them, just pop them in a toaster or under the broiler for a minute or two until they’re lightly golden. Keep a close watch so they don’t burn.
- Whisk the Eggs: In a medium bowl, whisk together the eggs, milk (or cream), salt, and pepper until everything is well combined and slightly frothy. You want the yolks and whites to be completely mixed.
- Cook the Scrambled Eggs: Melt the butter in a non-stick skillet over medium-low heat. Make sure the butter coats the bottom of the pan. Pour in the egg mixture.
- Scramble Gently: Let the eggs cook undisturbed for a minute or two, until they start to set around the edges. Then, use a spatula to gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue doing this until the eggs are mostly cooked but still slightly soft and moist. They should look creamy, not dry.
- Assemble the Croissants: Divide the scrambled eggs evenly among the bottom halves of the croissants.
- Add the Smoked Salmon: Layer the smoked salmon slices on top of the scrambled eggs.
- Sprinkle with Dill: Sprinkle the chopped fresh dill evenly over the salmon.
- Top and Serve: Place the top halves of the croissants on top, and serve immediately.
Variations & Tips for Egg and Smoked Salmon Croissant
Here are a few ideas to customize your croissants, and some helpful tips:
- Add some greens: A handful of fresh arugula or baby spinach adds a nice peppery bite and some extra nutrients.
- Cream Cheese Boost: Spread a thin layer of cream cheese on the bottom half of the croissant before adding the eggs for extra creaminess.
- Make-Ahead: You can scramble the eggs ahead of time and store them in the refrigerator for up to a day. Gently reheat them in a skillet or microwave before assembling the croissants.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, wrap the croissant in a paper towel and microwave for 20-30 seconds, or until warmed through. You can also reheat them in a toaster oven or a regular oven at 350°F (175°C) for a few minutes.
- Serving Suggestion: Serve these croissants with a side of fresh fruit or a simple salad for a complete meal. A small cup of coffee or orange juice pairs great with the meal.
Key Details
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 4
- Equipment you’ll need: Non-stick skillet, whisk, spatula, knife.
Egg and Smoked Salmon Croissant
Ingredients
- 4 large croissants
- 6 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- 4 ounces smoked salmon thinly sliced
- 2 tablespoons fresh dill chopped
- Salt and black pepper to taste
Instructions
- Gently slice the croissants in half horizontally.
- In a medium bowl, whisk together the eggs, milk (or cream), salt, and pepper.
- Melt the butter in a non-stick skillet over medium-low heat. Pour in the egg mixture.
- Scramble gently until the eggs are mostly cooked but still slightly soft and moist.
- Divide the scrambled eggs evenly among the bottom halves of the croissants.
- Layer the smoked salmon slices on top of the scrambled eggs.
- Sprinkle the chopped fresh dill evenly over the salmon.
- Place the top halves of the croissants on top, and serve immediately.
