Croissant wreath with egg and salmon
Ingredients for 6 people
Ingredients · Servings 6
- 1 can XL croissant dough
- 6 + 1 eggs
- 100 g smoked salmon
- 40 gr more
- A splash of cooking cream
- 2 tablespoons poppy seeds
- 5 gr chopped parsley
- 5 g fresh chives
- Salt and pepper
- Lump of butter
Method · 1 h
- Preheat the oven to 180 degrees Celsius (fan-assisted). Line a baking sheet with parchment paper.
- Roll out the croissant dough and halve each slice lengthwise. Place a breakfast plate on the baking paper and arrange the croissant dough slices around the plate. Make sure they overlap slightly. Remove the plate.
- Heat a knob of butter in a frying pan. Beat 6 eggs with a splash of cream and some salt and pepper, and pour this into the pan. Finely chop the green herbs and sprinkle them over the eggs. Make scrambled eggs by pushing the egg inwards with a wooden spatula. Do not cook it for too long. As soon as it has set, the eggs are ready. Distribute the eggs over the croissant wreath.
- Cut the smoked salmon into pieces and distribute it over the egg. Crumble the feta over the scrambled eggs as well. Now fold each point inwards to create a beautiful wreath.
- Brush the croissant wreath with a beaten egg. Garnish the croissant dough with some poppy seeds.
- Bake the croissant wreath in the preheated oven for 25 to 30 minutes until golden brown. Cover the croissant dough with aluminum foil halfway through if it starts to get too dark. Serve immediately.
persons
- Preheat the oven to 180 degrees Celsius (fan-assisted). Line a baking sheet with parchment paper.
- Roll out the croissant dough and halve each slice lengthwise. Place a breakfast plate on the baking paper and arrange the croissant dough slices around the plate. Make sure they overlap slightly. Remove the plate.
- Heat a knob of butter in a frying pan. Beat 6 eggs with a splash of cream and some salt and pepper, and pour this into the pan. Finely chop the green herbs and sprinkle them over the eggs. Make scrambled eggs by pushing the egg inwards with a wooden spatula. Do not cook it for too long. As soon as it has set, the eggs are ready. Distribute the eggs over the croissant wreath.
- Cut the smoked salmon into pieces and distribute it over the egg. Crumble the feta over the scrambled eggs as well. Now fold each point inwards to create a beautiful wreath.
- Brush the croissant wreath with a beaten egg. Garnish the croissant dough with some poppy seeds.
- Bake the croissant wreath in the preheated oven for 25 to 30 minutes until golden brown. Cover the croissant dough with aluminum foil halfway through if it starts to get too dark. Serve immediately.
