Egg and Smoked Salmon Croissant
Flaky, buttery croissant paired with creamy scrambled eggs, salty smoked salmon, and fresh dill, perfect for brunch, breakfast, or lunch.
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.