Croissants with Smoked Salmon and Creamy Scrambled Egg

Preheat the oven to 200c/ 180 fan assisted ovens/gas mark 6. Line a baking tray with non-stick baking paper.

Open the Croissant dough can. Unroll the dough and use a knife to separate the triangles by cutting along the perforated lines.

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.

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.

Cut the croissants horizontally and fill