Croissant with Scrambled Egg & Salmon
Serves: 1 or as required

Cooking time : 10 Minutes

Hint: This is an ideal option for a celebratory breakfast or brunch.


  • 10 ml butter
  • 2 eggs
  • 15 ml water, milk or cream
  • 1 croissant, slightly heated and sliced in half
  • 1 strip smoked salmon, sliced into smaller strips
  • fresh dill sprigs
  • salt and black pepper to taste


  • Heat the butter in a heavy based, medium-sized frying pan over medium-heat.
  • Beat the egg and water, milk or cream together and pour into the warm pan. Using a wooden spoon or spatula gently stir (scramble) the egg mixture. A lower heat is advisable for scrambling eggs.
  • Remove from pan when the mixture is still soft, moist and creamy. (The egg will still be cooking even after you had removed it from the heat.)
  • Spoon the warm scrambled egg into the heated croissant.
  • Top with salmon strips and dill sprigs.
  • Season and serve immediately.
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