Smoked Salmon and Egg Breakfast Mille-feuille 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!
– Nagi
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
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Preheat oven to 180C/350F.
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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".
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Place on a baking tray lined with parchment paper (baking paper) or sprayed with oil.
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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).
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Bake for 15 to 20 minutes, or until puffed and golden.
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Remove from the oven and split each piece in half horizontally (so you have a top and bottom).
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Place on a rack to cool.
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Whisk the cream into the eggs.
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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.
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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.
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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.
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Mix the crème fraîche and chives together in a small bowl.
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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.
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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.
I’m dying to try this, it’s really beautiful! Question, when you cut the pastry, does it crumble badly? I know if I just touch it, it kind of disintigrates! LOL! What kind of knife do you use? Serated? Thank you in advance and thank you for your fun blog!
Hi Linde! The puff pastry does crumble, all of them do I’m afraid. But this crumbles LESS than most because I’ve done it a bit differently but cutting the pastry in half horizontally (refer to the pictures) so the top and bottom layer is actually only half a piece of puff pastry. Which means less crumble. 🙂 That’s actually one of the reasons why i did it!
For cutting the pastry before baking, I just use a large ordinary kitchen knife. For eating, I use an ordinary knife BUT to be honest, I love eating these with my hands because they are quite small and the perfect size to bite into!
Crisp and clear photos, Nagi! Love ’em. And of course, a great and healthy dish. Nicely done 🙂
Julie & Alesah
Gourmet Getaways xx
Thanks Julie! Hope you guys had a wonderful weekend! 🙂
You nailed it with the pastry, they look just perfect! And who doesn’t love smoked Salmon and scrambled Eggs? such a great combination!
Thanks Sheena! It is a classic. 🙂 As long as the eggs haven’t been scrambled into dry ground meat-like form!!!
That’s so beautiful I can’t stand it. I know what I’m serving when my sister gets here next month. I’ll give you credit but she’ll think I’m wonderful. 🙂
Oooh, I would be so chuffed if you made this!!! I know you love puff pastry as much as I do 😉
This is a breakfast fit for a queen – though I would be more than happy to eat it! What a creative idea with some of my very fav breaky items.
Thanks so much!! That’s kinda the thought that was going through my head too – all my favourite brekki foods in one pile! 🙂
We got some salmon forever ago and it just sits in are freezer because we never know what to cook with it. This sounds like the perfect recipe for it. Looks amazing! 🙂
My husband looked at this photo and asked me to make it for him very soon.Looks like my type of breakfast or a quick meal anytime.
And I REALLY think you should listen to your husband and do as he asks!! 😉
Well there you go!! Perfect! 🙂 (PS never thought of freezing smoked salmon, that’s a great idea!)
I love smoked salmon, it goes perfect with scrambled eggs. I can’t believe this sandwich is only 213 calories.
I know! It’s because you split each puff pastry piece in half 🙂 I was pretty pleasantly surprised!
Oh my gosh! I’m in love with these! Absolutely love scrambled eggs and smoked salmon together, but here you’ve combined two posh things to make it doubly posh. When are you opening your all-day breakfast cafe, Nagi? 😉
Hmm, let’s see…when you get back here? We can run it together? 😉
What a gorgeous recipe that I could enjoy all day long Nagi! Thank you for inspiring me with your photography!
Hi Joanne! It’s been ages! Lovely to see you here. I must pop over and see what you’ve been up to!
Nagi, I can’t agree with you more that it can be quite difficult to get creative with breakfast sometimes! So, um, if I ever make it to Australia, you’re going to cook up one of these beauties for me, right?
Or if I ever make it over to YOU!!! Either way! 😉 N x
I can almost hear you crunching on those delicious breakfast sandwiches from here or is that the typhoons blowing through.. LOL . They are super crisp and delicious. I feel like I also get in what I call the breakfast “rut” , thanks for the new inspirations.
Now that’s what I call breakfast, my lovely! It would make a change from my daily porridge. Will you come to the UK and stay with me? You will of course have full use of the kitchen (be rude not to let you cook brekkie!).
Why don’t you pop over to sunny Sydney when it’s winter over there? 😉
This is definitely a breakfast to impressive over night guests – they will think you have been slaving in the kitchen. But am not waiting for any guests, heading over to the market- and smoked salmon is now on the list. Beautiful Setting!
Thanks Imma! I laughed when we were chatting about puff pastry treats yesterday. My brie ones are coming up soon and I can’t wait to see YOURS! N x
Oh, yes – smoked salmon and scrambled eggs – always a favourite in this house – love your interpretation Nagi!
Can’t go wrong with that combination right? And honestly, doesn’t puff pastry make EVERYTHING better? 😉
This little ocean between our houses is truly becoming problematic.
These look so delicate and BEAUTIFUL. Dave is a big smoked salmon fan, so this looks like a killer brunch munch. 🙂
Gorgeous photos too Nagi, very elegant indeed.
You make me LAUGH KEVIN! Dave clearly has excellent taste. You, your food and smoked salmon? What a winner. 🙂
Oh Nagi, did you make these for me ? Because the have my name written all over them !! Smoked salmon, custardy eggs, oh how I crave you !
Why yes I did! When are you coming over for brunch? 😉
I’ve never made a Mille-feuille – heck, I’ve never had a Mille-feuille – I don’t think I ever would have thought of one if I hadn’t seen it on here – and Nagi – you make it seem to easy – so effortless – like even I could make a fancy schmanchy bistro treat! I would have gone with bacon – but then I read where you said the salmon worked better with eggs – and you are right – as much as I love bacon – in this case I can see smoked salmon working so much better! Gorgeous breakfast treat!
BTW – staying in my PJ’s ALL DAY is a dream of mine – usually, I get to live it out on the rare occasion that I am snowed in!
Have a wonderful weekend!
Oh, I’ve never made one before either!! I’ve eaten plenty in my time though 🙂 I’m in my PJ’s still, I am seriously considering staying in them ALL DAY!
Pictures are gorgeous! This needs to go on the menu of a fancy French Bistro! Love smoked salmon and can’t wait to try it! Pinning of course!
Oh that you Mira! I’m so flattered, coming from someone who ALWAYS makes such beautiful treats!! 🙂 N x
Hi Nagi! These are absolutely elegant! I can only imagine what these would cost in a restaurant! You are so creative! Smaller ones would make great appetizers don’t you think?
Hi Dorothy! I’m so glad you like the look of these! Despite how simple they are!! I did think about serving them as appetisers but I thought that the egg would become cold too quickly? What do you think? Do people mind cold scrambled eggs if these were bite size appetisers? I don’t mind cold boiled eggs, but I’ve never seen cold scrambled eggs? (I think?) N x
Hi Nagi! I think these would be just fine served at room temp. I like to serve hot and cold appetizers, usually in combination. A few years ago we vacationed on the Outer Banks of NC with my husband’s very large, extended family (I’m talking 35 people) and rented a very large house on the ocean and we were the “chefs” for the week. One night was appetizer night and we made 1,400 appetizers and there were NONE left at the end of the evening – his family can EAT! After that much cooking I chose to make a stiff drink and sit out on the third floor deck, by myself! Fun, but never doing that again!
I am overwhelmed at the thought!! You are one amazing lady Dorothy! 🙂
Hi Nagi! The stories I could tell you! That week in the OBX was amazing (and exhausting)! We had a different menu plan for each night complete with three entrees, sides and dessert. We had chicken, pasta, ribs, appetizer and seafood nights, plus we did a few breakfasts and I made sure there were always cookies, brownies etc. on hand! I kept detailed notes and compiled a cookbook which I gave to each person who was there. Thank goodness for hot tubs and booze! 🙂
Oh. My. Goodness. That sounds perfect. Smokey salmon, creamy eggs, crispy puff pastry… zomg.
“Trial*” batch run this weekend and very likely earmarked for the holiday cousin+grandma brigade invasion.
*trial: nobody in the house will likely know they even happened since thebaby and I are up at omgthirty and will eat them all before anybody else even wakes up.
Ha ha!!! You made me laugh with this, I love it! I do “trial” batch runs ALL the time, especially when experimenting. It is dangerous, as my gut will attest. 🙂 I hope you love it!!