Croissant with Scramble Egg and Salmon
Serves 1
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Cook Time
10 min
Cook Time
10 min
Per serving
  1. 10 ml butter
  2. 2 eggs
  3. 15 ml water, milk or cream
  4. 1 croissant, slightly heated and sliced in half
  5. 1 strip smoked salmon, sliced into smaller strips
  6. Fresh dill sprigs
  7. Salt and black pepper to taste
  1. Heat the butter in a heavy based, medium-sized frying pan over medium-heat.
  2. Beat the egg and water, milk or cream together and pour into the warm pan.
  3. Using a wooden spoon or spatula gently stir (scramble) the egg mixture.
  4. A lower heat is advisable for scrambling eggs.
  5. Remove from pan when the mixture is still soft, moist and creamy.
  6. (The egg will still be cooking even after you had removed it from the heat.)
  7. Spoon the warm scrambled egg into the heated croissant.
  8. Top with salmon strips and dill sprigs.
  9. Season and serve immediately.
  1. This is an ideal option for a celebratory breakfast or brunch.
Heidel Eggs - Mpumalanga's leading egg producer