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. It’s an elegant breakfast that looks fancy but is very straight forward to make!
An elegant smoked salmon egg breakfast
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!
More smoked salmon recipes
-
Smoked Salmon Dip – the dip version of the smoked salmon spread
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Smoked Salmon and Egg Breakfast Mille-feuille
Ingredients
- 1 sheet store bought frozen puff pastry , thawed (25 cm x 25cm / 10" x 10")
Scrambled Eggs
- 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
Mille-feuille
- 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
- 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.
Scrambled Eggs
- 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.
Assemble
- 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.
Recipe Notes:
Nutrition Information:
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!!