These Smoked Salmon and Scrambled Eggs Croissants are quick and easy, and incredibly delicious! They are the perfect filling breakfast to start your day!
Breakfast is the most important meal of the day. I definitely agree with that. It’s never fun to feel hungry during school or work. Since Bryan has been going back to office 2 times a week, I have been trying to come up with new breakfast ideas.
This Smoked Salmon and Scrambled Eggs Croissants is exactly what I’m looking for. Easy, fast, filling and of course, very tasty! I first tried this on the day of the Rose Parade. We wanted to go out to see the parade, but I wanted to make sure we got something filling before heading out. We really enjoyed the croissants, so here is the recipe for you.
First, start with the dill sour cream. All that is sour cream, fresh dill and salt. Stir together and set aside. Next, cut the croissants in half lengthwise. If you have day old croissants, that is even better because they would toast better. Toast the croissants in oven or toast oven until golden brown.
For the scrambled eggs, the trick is not to overcook them. No milk, cream or anything. Season with salt. When cooking, do it over medium-low heat. If the eggs are cooking too fast, remove from heat for a couple minutes. Stir often to make small curds. The eggs should look a bit runny, and remember eggs will continue to set a bit more as you remove from heat.
Now you have all the components. You can either assemble the croissants yourself or have everyone assemble their own croissant. Spread a layer of sour cream over the croissant, then spoon some scrambled eggs and top with smoked salmon.
What I love about these croissants are all the different textures and flavors. Creamy eggs, smokey salmon, tangy sour cream and crispy croissant. You get a little bit of everything. Hope you guys will like these! Let me know if you tried them.
Smoked Salmon and Scrambled Eggs Croissants
- 2 butter croissants (cut in half lengthwise)
- 4 large eggs (beaten)
- ½ tablespoon unsalted butter
- 3 tablespoons dill sour cream (recipe followed)
- 4 ounces smoked salmon
- Kosher salt
Dill Sour Cream:
- 3 tablespoons sour cream
- ¼ teaspoon dill (finely chopped)
- ⅛ teaspoon kosher salt
- Preheat oven to 425˚F.
- In a small bowl, combine sour cream, dill and salt together. Set aside in the fridge until ready to use.
- Place the croissants cut side up on a baking sheet. Bake in the oven for 4 – 5 minutes or until golden brown. Keep a close eye on them. Transfer to serving plates.
- Season the beaten eggs with ½ teaspoon kosher salt.
- In a medium nonstick skillet over medium heat, melt the butter. Reduce the heat to medium-low, pour in the eggs and gently stir with a spatula to make small curds. Remove from heat if it cooks too fast. Cook until it still looks a bit runny. Do not overcook. Transfer to a serving bowl.
- To serve, place croissants, scrambled eggs, dill sour cream and smoked salmon on dining table. Spread little bit of sour cream on the croissants, add some scrambled eggs, then top with smoked salmon. Serve hot.
- Day-old croissants will toast better.
- If you have a toaster oven, you can definitely use that.
- The smoked salmon I got is Santa Barbara Smokehouse Smoked Atlantic Salmon from Whole Foods. It’s fatty and flavorful.