Smoked salmon & scramble-stuffed croissants
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Smoked salmon & scramble-stuffed croissants

By Anna Glover

Impress friends or loved ones with this indulgent weekend brunch dish, combining smoked salmon with silky scrambled eggs, stuffed inside a warm, buttery croissant

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 508
  • fat 33g
  • saturates 16g
  • carbs 26g
  • sugars 0g
  • fibre 1g
  • protein 26g
  • salt 1.9g

Ingredients

  • 2 Morrisons The Best All-Butter Croissants
  • 1 tbsp butter
  • 4 eggs , beaten
  • 1 tbsp chopped chives , plus extra to serve
  • 60g Morrisons Market Street smoked salmon slices
  • lemon wedges , to serve

Method

  1. Heat the oven to 200C/180C fan/gas 6, or an air-fryer to 180C. Bake or air-fry the croissants for 5 mins until crisp and warmed through.

  2. Melt the butter in a small frying pan over a low-medium heat, pour in the beaten eggs and scatter over the chives. Cook, folding the eggs using a spatula or wooden spoon, for 3-4 mins until lightly scrambled. Season.

  3. Split each croissant, then fill with the scrambled eggs and Morrisons smoked salmon. Top with more chives and a crack of black pepper, and serve with lemon wedges on the side for squeezing over.

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