Croissants with Smoked Salmon and Creamy Scrambled Egg

chef hat
Easy
tray
6 croissants
clock
15 minutes bake time

Enjoy this decadent & romantic breakfast perfect with smoked salmon and scrambled eggs on croissants. Perfect for impressing your partner.


Ingredients

  • Small check mark in a circle icon 1 can Jus-Rol™ Croissants
  • Small check mark in a circle icon 6 large eggs, beaten
  • Small check mark in a circle icon 125 ml milk
  • Small check mark in a circle icon 75 g mascarpone
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 175 g smoked salmon
  • Small check mark in a circle icon Parsley leaves, to garnish
Equipment required
  • Baking tray
  • Frying pan

Method

  1. Preheat the oven to 200c/ 180 fan assisted ovens/gas mark 6. Line a baking tray with non-stick baking paper.
  2. Open the Croissant dough can. Unroll the dough and use a knife to separate the triangles by cutting along the perforated lines.
  3. From the base of the triangle, roll the dough up to the narrow point to form croissants. Place on the lined baking tray (with the narrow point tucked under the base of the croissant) approx. 5cm apart.
  4. Brush a little of the beaten egg over the croissants, place on the middle shelf of the oven and bake for 10-15 minutes or until golden brown. Allow to cool a little.