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Smoked Salmon Scrambled Eggs on Croissant
A luxurious Christmas morning breakfast of buttery toasted croissant rounds topped with silky smoked salmon and Gordon Ramsay's signature creamy scrambled eggs, finished with fresh chives.
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Critical Success Points
- • Toasting croissant rounds in a dry pan without oil – this renders the internal butter and prevents sogginess.
- • Continuous low‑heat stirring of the eggs – essential for a creamy, not rubbery, texture.
- • Adding cream at the very end – stops the cooking process and keeps the eggs luxuriously soft.
Safety Warnings
- • Handle hot pan with oven mitts to avoid burns.
- • Use a sharp knife carefully when slicing croissants.
- • Cook eggs to at least 71°C (160°F) to ensure safety.
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