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Salmon and Egg Breakfast

Salmon and Egg Breakfast

This Salmon and Egg Breakfast is the perfect blend of elegance and simplicity — buttery puff pastry, creamy scrambled eggs, and rich smoked salmon layered to perfection. A luxurious yet easy breakfast or brunch that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: European, Modern
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Pastry Base
  • 1 sheet frozen puff pastry about 25 × 25 cm / 10 × 10 inches, thawed
  • 1 egg beaten, for brushing
For the Scrambled Eggs
  • 8 large eggs at room temperature
  • 1/4 cup heavy cream or full-fat milk use more for extra creaminess
  • 1/2 tsp fine salt
  • freshly ground black pepper to taste
  • 2 tbsp unsalted butter
For the Mille-feuille Layers
  • 200 g smoked salmon slices
  • 2/3 cup crème fraîche or sour cream if preferred
  • 2 tbsp fresh chives finely chopped
  • extra crème fraîche and chives for garnish

Method
 

  1. Step 1: Preheat oven to 180°C / 350°F. Line a baking tray with parchment paper.
  2. Step 2: Cut the puff pastry in half, then each half into 4 rectangles (about 6 × 12.5 cm). Arrange on the tray and brush the tops with beaten egg. Bake for 15–20 minutes until golden and puffed. Cool slightly, then slice each in half horizontally to make top and bottom layers. Let cool completely on a wire rack.
  3. Step 3: Whisk together the eggs and cream until smooth. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and let sit for 20 seconds. Gently fold the eggs with a spatula every few seconds until softly set and glossy. Remove from heat; season with salt and pepper.
  4. Step 4: Combine crème fraîche and chives in a small bowl. Place bottom halves of pastry on plates. Spoon scrambled eggs over each, layer with smoked salmon, add a dollop of chive crème fraîche, and top with the remaining pastry halves.
  5. Step 5: Garnish with extra chives or a swirl of crème fraîche. Serve warm and enjoy!

Notes

For extra flaky pastry, prick the dough lightly before baking. Use gluten-free puff pastry if needed. For added freshness, drizzle lemon juice over the salmon. Avoid overcooking the eggs for a creamy texture. The puff pastry layers can be baked ahead and stored airtight for up to a day.