Salmon and Egg Breakfast

Looking for a breakfast that feels fancy but is surprisingly simple? This Salmon and Egg Breakfast delivers buttery puff pastry layers, silky scrambled eggs, and rich smoked salmon—perfect for mornings when you want something special without the fuss. It’s elegant enough for brunch guests yet easy enough for a weekday treat. Every bite is flaky, creamy, and irresistibly satisfying—your new go-to recipe when you want breakfast with a touch of luxury.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Effortlessly elegant: Turns simple ingredients into a café-worthy dish.
• Rich and balanced flavors: Buttery pastry, creamy eggs, and smoky salmon come together perfectly.
• Quick and impressive: Ready in under 30 minutes, but looks like you spent hours.
• Versatile: Great for brunch, holidays, or an indulgent weekend breakfast.
• Texture perfection: Crispy, soft, and creamy in every bite.

This recipe stands out for its delicate puff pastry layers and the crème fraîche–chive topping that adds a bright, tangy finish. It’s comfort food with refinement—ideal for mornings that deserve a bit of flair.

Ingredients Needed

For the Pastry Base:

• 1 sheet frozen puff pastry (about 25 × 25 cm / 10″ × 10″), thawed
• 1 egg, beaten (for brushing – gives a golden finish)

For the Scrambled Eggs:

• 8 large eggs, at room temperature
• ¼ cup heavy cream or full-fat milk (use more for extra creaminess)
• ½–¾ teaspoon fine salt
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter

For the Mille-feuille Layers:

• 200 g / 6 oz smoked salmon slices
• ⅔ cup crème fraîche (or sour cream, if preferred)
• 2 tablespoons fresh chives, finely chopped
• Extra crème fraîche and chives, for garnish

How to Make Salmon and Egg Breakfast

Step 1: Preheat and Prepare the Pastry

1. Preheat your oven to 180°C / 350°F. Line a baking tray with parchment paper.
2. Cut the thawed puff pastry in half, then cut each half into 4 rectangles (about 6 × 12.5 cm / 2.5″ × 5″).
3. Arrange the pieces on the tray and lightly brush the tops with beaten egg—avoid brushing the sides to help them puff evenly.
4. Bake for 15–20 minutes, until golden, crisp, and puffed.
5. Once baked, cool slightly, then carefully slice each pastry in half horizontally to create a “top” and “bottom” layer. Place on a wire rack to cool completely.

Step 2: Cook the Scrambled Eggs

6. In a bowl, whisk together the eggs and cream until smooth.
7. Melt butter in a non-stick skillet over medium heat (medium-high if using an electric cooktop). Avoid browning the butter—it should stay pale yellow.
8. Pour in the egg mixture and let it sit undisturbed for 20 seconds to set slightly at the bottom.
9. Using a flat-edged spatula, gently scrape and fold the eggs from the edges toward the center. Continue folding every few seconds until the eggs are softly set and still glossy (about 1 minute).
10. Turn off the heat, season with salt and pepper, and fold gently—the residual heat will finish cooking them to creamy perfection.

Step 3: Assemble the Layers

11. In a small bowl, combine crème fraîche and chopped chives.
12. Lay the bottom halves of the puff pastry on a serving plate.
13. Spoon scrambled eggs evenly over each piece, then layer with smoked salmon slices.
14. Spread a small dollop of the chive crème fraîche over the salmon, then place the top pastry half gently on top.
15. Garnish with extra chives or a swirl of crème fraîche if desired. Serve warm and enjoy!

Serving and Storage Tips

• Serving: Serve immediately while the pastry is crisp and warm. Pair with fresh greens or a light fruit salad for a balanced brunch.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 1 day.
• Reheating: Reheat the pastry layers separately in a 160°C / 325°F oven for 5–7 minutes to regain crispness, then reassemble with freshly warmed eggs and salmon.

Helpful Notes

• Pastry tip: For extra flaky layers, prick the pastry lightly with a fork before baking.
• Egg texture: Remove eggs from heat while slightly runny—they’ll continue cooking off the stove.
• Substitute options: Use sour cream or Greek yogurt instead of crème fraîche.
• Presentation idea: Cut pastries smaller for elegant canapés or brunch bites.
• Flavor boost: Add a squeeze of lemon juice over the salmon before topping—it enhances freshness beautifully.

Conclusion

This Salmon and Egg Breakfast is everything you want in a morning meal—rich, creamy, flaky, and luxurious yet simple to make. It’s a beautiful balance of textures and flavors that will impress guests or make your weekend breakfast feel like a celebration.

If you try this recipe, leave a comment and a star rating below—I’d love to hear how it turned out!
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Frequently Asked Questions (FAQ)

Can I use fresh salmon instead of smoked?

Yes! Lightly pan-sear fresh salmon until cooked through, then flake it before layering. It’ll give a milder, buttery flavor.

How can I make this recipe gluten-free?

Use a certified gluten-free puff pastry available in most supermarkets—the rest of the ingredients are naturally gluten-free.

Can I prepare the components in advance?

Absolutely. Bake the pastry and prepare the crème fraîche mixture up to a day ahead. Scramble the eggs fresh just before assembling for best texture.

Why are my scrambled eggs dry?

They were likely overcooked. Remove them from heat when still glossy and slightly runny—residual heat will finish cooking them perfectly.

Is this recipe freezer-friendly?

The puff pastry alone can be frozen after baking, but the assembled dish is best enjoyed fresh due to the delicate eggs and salmon.