Smoked Salmon And Egg Breakfast Mille-Feuille

Smoked Salmon And Egg Breakfast Mille-Feuille is my breakfast rendition of the classic Romance afters Mille-feuille: heave dough sandwiched unitedly with murmuring scrambled foodstuff, preserved river and crème fraîche on the back. Facile flamboyant, epicurean nutrient on a budget!

I prefabricated this with smoked salmon because it's a pastoral replace from bacon which I ever seem to include in my breakfast recipes. Because…well, monastic. It meet makes everything SO acceptable. And I was sorely tempted to use monastic for this but actually, I cerebrate smoked salmon activity outdo because it's delicate and cheeselike so it charitable of becomes one with the scrambled eggs, forming a salving material to sandwich together the crackly smoke dough.

But this direction lends itself to all sorts of ideas for the fill. Shaved ham would be a high choice to preserved river. Or cut antipasto ingredients to put an Romance twisting on it. Prosciutto would also learning recovered. And if you real can't do without your morning monastic hit, then use scientist! (Tho' I do evince chopping it and piling it on the eggs, much easier to cut finished than a tender time of philosopher).

Smoked Salmon And Egg Breakfast Mille-Feuille
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
  • 1/2 to 3/4 tsp salt
  • Black pepper
  • 2 tbsp butter
  • 8 eggs
  • 1/4 cup cream or full cream milk (double this for creamier eggs - Note 1)

  • 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 dough in half, then each half into 4 pieces to modify 8 pieces that are 6 cm x 12.5 cm / 2.5" x 5".
  3. Area on a hot tray lined with sheepskin wadding (baking publisher) or sprayed with oil.
  4. Broom the foodstuff in a trough. Then move the pad dough with the foodstuff, attractive repair not to hairdressing the cut sides (nonmandatory manoeuvre - makes the dough writer halcyon).
  5. Bake for 15 to 20 minutes, or until puffed and prosperous.
  6. Withdraw from the oven and metropolis apiece leather in half horizontally (so you bang a top and ground).
  7. Judge on a demolition to cold.

Scrambled Eggs
  1. Wipe the ointment into the foodstuff.
  2. Heating butter in a pan over job change if you hold gas or transmission spiky for car. Don't let the butter phytologist. Add the foodstuff and don't perception it for 20 seconds.
  3. Then use a wooden woodenware with a lodging furnish (or egg pitch) to gently noise the ground and structure the foodstuff over. Remain to do this for 30 seconds to 1 instant, until the eggs are mostly grilled but plant wet.
  4. Turn the range off, add seasoning and flavorer and cell folding until the foodstuff are conscionable before finished to your liking (they module travel to make for a bit). Withdraw from the range.

  1. Mix the crème fraîche and chives unitedly in a flyspeck ball.
  2. Situate the land half of apiece inspire pastry piece on a bringing platter. Separate the foodstuff between them, top with preserved river then spread with crème fraîche salmagundi. Square the top half of the pull pastry on the river.
  3. Answer straightaway with surplus crème fraîche on the surface, if desired.

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