Smoked Salmon and Egg Breakfast Mille-feuille Recipe

Smoked Salmon and Egg Breakfast Mille-feuille is my breakfast interpretation of the basic French dessert Mille-feuille: puff pastry sandwiched along with delicate scrambled eggs, smoked salmon and crème fraîche on the facet. It’s a sublime breakfast that appears fancy however may be very straight ahead to make!

A sublime smoked salmon egg breakfast

I feel breakfast is the toughest meal in terms of being inventive. I’m at all times scouring bistro breakfast menus, attempting to get inspiration for brand spanking new concepts. Do-able ones that don’t require connoisseur elements or particular tools.

I wish to attempt to make one thing completely different from the same old bacon and egg fry up when I’ve associates over for brunch. Which I appear to be doing extra typically these days versus hitting up the nightclubs on the town. Who am I kidding? I actually can’t keep in mind the final time I went clubbing with associates. Or stayed out previous midnight for that matter. 😉

Nothing particularly impressed me to provide you with this. I used to be out strolling my canine, questioning what I’d make for brunch with associates this weekend when the concept popped into my head. Made it, beloved it, shot it, ate it. And now I’m sharing it with you!

Wait. I lied. That is really what occurred: Made it, ate half of them, beloved them, shot the remaining half and can eat them shortly. 😉

I made this with smoked salmon as a result of it’s a pleasing change from bacon which I at all times appear to incorporate in my breakfast recipes. As a result of…nicely, bacon. It simply makes all the pieces SO good. And I used to be sorely tempted to make use of bacon for this however really, I feel smoked salmon works higher as a result of it’s delicate and delicate so it sort of turns into one with the scrambled eggs, forming a delicate filling to sandwich collectively the crackly puff pastry.

However this recipe lends itself to all kinds of concepts for the filling. Shaved ham could be an amazing various to smoked salmon. Or chopped antipasto elements to place an Italian spin on it. Prosciutto would additionally work nicely. And for those who actually can’t do with out your morning bacon hit, then use bacon! (Although I do recommend chopping it and piling it on the eggs, a lot simpler to chop by than a crispy piece of bacon).

Oh, earlier than I log out, one final thing – you solely want one sheet of puff pastry to make 8 of those as a result of after the puff pastry is baked, you cut up it in half horizontally. I made 8, ate 2 for breakfast, 2 for lunch and shot 4 for this submit. 🙂

Comfortable weekend! Are you staying in for brunch this weekend? Do! Espresso refills are free and you’ll keep in your PJ’s all day! 

Smoked Salmon and Egg Breakfast Mille-feuille Recipe

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Serves: 8 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 213 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 sheet store bought frozen puff pastry , thawed (25 cm x 25cm / 10" x 10")
• 8 eggs
• 1/4 cup cream or full cream milk (double this for creamier eggs - Note 1)
• 1/2 to 3/4 tsp salt
• Black pepper
• 2 tbsp butter
• 6 oz / 200g smoked salmon
• 2/3 cup crème fraîche (Note 2), plus more for serving (optional)
• 2 tbsp chives , finely chopped, plus more for garnish

Instructions

1. Preheat oven to 180C/350F.
2. Cut the puff pastry in half, then each half into 4 pieces to make 8 pieces that are 6 cm x 12.5 cm / 2.5" x 5".
3. Place on a baking tray lined with parchment paper (baking paper) or sprayed with oil.
4. Whisk the eggs in a bowl. Then brush the puff pastry with the eggs, taking care not to brush the cut sides (optional step - makes the pastry more golden).
5. Bake for 15 to 20 minutes, or until puffed and golden.
6. Remove from the oven and split each piece in half horizontally (so you have a top and bottom).
7. Place on a rack to cool.
8. Whisk the cream into the eggs.
9. Melt butter in a pan over medium heat if you have gas or medium high for electric. Don't let the butter brown. Add the eggs and don't touch it for 20 seconds.
10. Then use a wooden spoon with a flat edge (or egg flip) to gently scrape the bottom and fold the eggs over. Continue to do this for 30 seconds to 1 minute, until the eggs are mostly cooked but still wet.
11. Turn the stove off, add salt and pepper and keep folding until the eggs are just before done to your liking (they will continue to cook for a bit). Remove from the stove.
12. Mix the crème fraîche and chives together in a small bowl.
13. Place the bottom half of each puff pastry piece on a serving platter. Divide the eggs between them, top with smoked salmon then spread with crème fraîche mixture. Place the top half of the puff pastry on the salmon.
14. Serve immediately with extra crème fraîche on the side, if desired.

Notes

1. If you like your eggs really creamy and wet, then double the cream / milk. This will make scrambled eggs that are almost like a thick porridge.
2. Crème fraîche is like a richer, less tangy version of sour cream. You can substitute with sour cream, or a really thick, full fat yoghurt.
I find that this recipe really needs that extra bit of moisture from the crème fraîche. You can serve it on the side if you prefer, rather than inside the Mille-feuille.
3. Nutrition per Breakfast Mille-feuille.