INGREDIENTS:
- 4 large day-old all-butter croissants
- Sea salt and freshly ground black pepper
- 12 large eggs
- 50g cold unsalted butter, diced
- 4 tbsp double cream
- 1–2 tbsp snipped chives
- 300g smoked salmon slices
COOKING INSTRUCTIONS:
- First trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
- After put the pan on low heat and add a few pieces of butter. Break the eggs, using a wooden spoon, stir the eggs frequently, but not constantly, to mix the yolks and whites.
- When the eggs are ready, remove the pan from the heat and use a spatula to scrape the egg off the sides and bottom of the pan.
- Return to the heat and continue to stir and scrape from the pan until the overall texture of the eggs resembles soft cottage cheese.
- It should take 5-6 minutes.
- Do not overcook the mixture it should be moist and soft.
- Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
- When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
- Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.
- Instead of croissant you can use brown bread.