Bring elegance to your breakfast with this Smoked Salmon and Egg Mille-Feuille. Featuring layers of flaky puff pastry, creamy scrambled eggs, and delicate smoked salmon, this dish combines luxurious flavors and textures. With crème fraîche and fresh chives to elevate the taste, this mille-feuille is ideal for special brunch occasions or when you want to impress with a beautiful, restaurant-style breakfast.
Ingredients:
Puff Pastry Base
- 1 sheet frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Scrambled Eggs
- 8 eggs
- 1/4 cup cream or full-cream milk (double for creamier eggs)
- 1/2 to 3/4 teaspoon salt
- Freshly cracked black pepper, to taste
- 2 tablespoons butter
Mille-Feuille Layers
- 6 ounces (200g) smoked salmon
- 2/3 cup crème fraîche, plus extra for serving (optional)
- 2 tablespoons chives, finely chopped, plus extra for garnish
Instructions:
- Bake the Puff Pastry:
- Preheat the oven to 400°F (200°C).
- Position the puff pastry sheet on a baking tray lined with parchment paper.
- Gently poke the surface with a fork to avoid excessive rising.
- Bake for 10 to 12 minutes, or until it turns a golden brown and achieves a crisp texture.
- Allow it to cool before cutting into three equal rectangular sections.
- Prepare the Scrambled Eggs:
- In a bowl, whisk together the eggs, cream (or milk), salt, and pepper until fully combined.
- In a non-stick skillet, melt the butter over low to medium heat.
- Pour in the egg mixture and cook, stirring gently with a spatula to create soft, creamy curds.
- Cook until eggs are just set but still soft. Remove from heat and set aside.
- Assemble the Mille-Feuille:
- Place one layer of the puff pastry on a serving plate.
- Spread a thin layer of crème fraîche over the pastry, followed by a layer of scrambled eggs and a portion of smoked salmon.
- Sprinkle with a few chopped chives, then repeat the layering process with the remaining puff pastry layers, eggs, salmon, and crème fraîche. End with the top layer of puff pastry.
- Garnish and Serve:
- Dollop a bit of crème fraîche on top if desired, and sprinkle with additional chives for garnish.
- Slice into portions and serve immediately to enjoy the best texture and flavor.
Conclusion:
This Smoked Salmon and Egg Breakfast Mille-Feuille is a delightful balance of flavors and textures that feels both luxurious and satisfying. With flaky puff pastry, creamy eggs, and rich smoked salmon, this dish makes a fantastic centerpiece for any brunch. Impress your guests with this easy yet elegant recipe that combines classic breakfast ingredients in a beautiful mille-feuille presentation.
Smoked Salmon and Egg Breakfast Mille-Feuille with Puff Pastry and Crème Fraîche
A layered breakfast mille-feuille with puff pastry,soft scrambled eggs, smoked salmon, and crème fraîche, perfect for an indulgentbrunch treat.
Ingredients
Puff Pastry Base
- 1 sheet frozen puff pastry thawed (25 cm x 25 cm / 10″ x 10″)
Scrambled Eggs
- 8 eggs
- 1/4 cup cream or full-cream milk double for creamier eggs
- 1/2 to 3/4 teaspoon salt
- Freshly cracked black pepper to taste
- 2 tablespoons butter
Mille-Feuille Layers
- 6 ounces 200g smoked salmon
- 2/3 cup crème fraîche plus extra for serving (optional)
- 2 tablespoons chives finely chopped, plus extra for garnish
Instructions
Bake the Puff Pastry:
- Preheat the oven to 400°F (200°C).
- Position the puff pastry sheet on a baking tray lined with parchment paper.
- Gently poke the surface with a fork to avoid excessive rising.
- Bake for 10 to 12 minutes, or until it turns a golden brown and achieves a crisp texture.
- Allow it to cool before cutting into three equal rectangular sections.
Prepare the Scrambled Eggs:
- In a bowl, whisk together the eggs, cream (or milk), salt, and pepper until fully combined.
- In a non-stick skillet, melt the butter over low to medium heat.
- Pour in the egg mixture and cook, stirring gently with a spatula to create soft, creamy curds.
- Cook until eggs are just set but still soft. Remove from heat and set aside.
Assemble the Mille-Feuille:
- Place one layer of the puff pastry on a serving plate.
- Spread a thin layer of crème fraîche over the pastry, followed by a layer of scrambled eggs and a portion of smoked salmon.
- Sprinkle with a few chopped chives, then repeat the layering process with the remaining puff pastry layers, eggs, salmon, and crème fraîche. End with the top layer of puff pastry.
Garnish and Serve:
- Dollop a bit of crème fraîche on top if desired, and sprinkle with additional chives for garnish.
- Slice into portions and serve immediately to enjoy the best texture and flavor.