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
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.
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.
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.
