Smoked Salmon and Egg Breakfast Mille-feuille
My breakfast interpretation of the classic French dessert, Mille-feuille! Super fast to prepare, this is a great breakfast to impress friends and family. Makes 8 - I find 2 per serving is sufficient.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
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 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.