This is my breakfast interpretation of the classic French dessert Mille-feuille: puff pastry sandwiched together with soft scrambled eggs, smoked salmon and crème fraîche on the side. Effortless fancy, gourmet food on a budget!
I think breakfast is the hardest meal when it comes to being creative. I am always scouring bistro breakfast menus, trying to get inspiration for new ideas. Do-able ones that don’t require gourmet ingredients or special equipment.
I like to try to make something different from the usual bacon and egg fry up when I have friends over for brunch. Which I seem to be doing more often nowadays as opposed to hitting up the nightclubs in town. Who am I kidding? I literally cannot remember the last time I went clubbing with friends. Or stayed out past midnight for that matter. 😉
Nothing in particular inspired me to come up with this. I was out walking my dog, wondering what I’d make for brunch with friends this weekend when the idea popped into my head. Made it, loved it, shot it, ate it. And now I’m sharing it with you!
Wait. I lied. This is actually what happened: Made it, ate half of them, loved them, shot the remaining half and will eat them shortly. 😉
I made this with smoked salmon because it’s a pleasant change from bacon which I always seem to include in my breakfast recipes. Because…well, bacon. It just makes everything SO good. And I was sorely tempted to use bacon for this but actually, I think smoked salmon works better because it’s delicate and soft so it kind of becomes one with the scrambled eggs, forming a soft filling to sandwich together the crackly puff pastry.
But this recipe lends itself to all sorts of ideas for the filling. Shaved ham would be a great alternative to smoked salmon. Or chopped antipasto ingredients to put an Italian spin on it. Prosciutto would also work well. And if you really can’t do without your morning bacon hit, then use bacon! (Though I do suggest chopping it and piling it on the eggs, much easier to cut through than a crispy piece of bacon).
Oh, before I sign off, one last thing – you only need one sheet of puff pastry to make 8 of these because after the puff pastry is baked, you split it in half horizontally. I made 8, ate 2 for breakfast, 2 for lunch and shot 4 for this post. 🙂
Happy weekend! Are you staying in for brunch this weekend? Do! Coffee refills are free and you can stay in your PJ’s all day!
PS I’ve written very clear instructions for how to make soft, moist scrambled eggs. If I hear of anyone vigorously stirring eggs in the pan so the end up looking like cooked ground (mince) meat, you have to go sit in the naughty corner!
- 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
Preheat oven to 180C/350F.
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".
Place on a baking tray lined with parchment paper (baking paper) or sprayed with oil.
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).
Bake for 15 to 20 minutes, or until puffed and golden.
Remove from the oven and split each piece in half horizontally (so you have a top and bottom).
Place on a rack to cool.
Whisk the cream into the eggs.
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.
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.
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.
Mix the crème fraîche and chives together in a small bowl.
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.
Serve immediately with extra crème fraîche on the side, if desired.
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.