Prep 5 mins
Cook 10 mins
This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.
- Preheat oven to 350°F.
- Slice the croissants in half horizontally and warm in the oven for 5-6 minutes.
- Over low heat, melt the butter in a small pan.
- Beat the eggs in a bowl adding salt and pepper to taste.
- Transfer the eggs to the pan and cook for 2 minutes, stirring constantly.
- Remove from the heat and stir in the cream and smoked salmon.
- Spoon the smoked salmon mixture into the warmed croissants and garnish.
I think this was the most luxurious breakfast I've ever eaten! Normally I like cheese on my egg sandwiches, but the heavy cream made cheese unnecessary. I used cold-smoked salmon and extra fresh dill because I love it. Definitely too rich for everyday, but perfect for an occasional treat. This would be a lovely addition to a brunch table. Thanks for posting! Made for The Honeys for ZWT8
Excellent and decadent ! buttery, creamy delishousness! I had thin sliced smoked salmon and kept it like that ...the dill was an excellent addition and the eggs went very well into the combination. Fancy a lunchtime splurge? you couldn't go wrong than this delectable sandwich. Please see my rating system: 5 stars for a push-the-boat-out sandwich that is easy and decadent. Thanks!
We thoroughly enjoyed this for today's lunch. I used all of the specified ingredients except for the cream: I used Greek yoghurt. I didn't scramble my eggs; instead I made a small omelette. I add a few drops of lemon juice and two chopped chives to 3 tablespoons of Greek yoghurt (we love Greek yoghurt and since it was yoghurt not cream, I felt I had the license to use more!) Once my omelette was cooked, I halved it and placed half in each croissant, then added the smoked salmon topped with the Greek yoghurt and dill. I didn't weigh the smoked salmon, but I undoubtedly used more than the amount specified: I added a generous slice to each croissant. Fabulous! Thank you so much for sharing this recipe, mersaydees!