If you are craving a breakfast that feels both elegant and comforting, the Smoked Salmon and Egg Breakfast Mille-Feuille Recipe is your new go-to. This delightful dish layers light, flaky puff pastry with creamy scrambled eggs, silky smoked salmon, and a hint of fresh chives, making every bite a perfect harmony of textures and flavors. Whether you’re entertaining guests or treating yourself on a lazy weekend morning, this recipe combines simplicity and sophistication in a way that feels truly special.
Ingredients You’ll Need
To bring this beautiful breakfast mille-feuille to life, you only need a handful of simple ingredients that each contribute something important—whether it’s flavor, texture, or color. The secret lies in the balance between the fluffy eggs, the smoky richness of the salmon, and the crisp pastry layers.
- Frozen puff pastry sheet: Makes the layers crisp and golden, providing that signature mille-feuille crunch.
- Eggs: Whisked with cream for a silky, tender scramble that contrasts the crispy pastry.
- Cream or full cream milk: Adds moisture and richness to the eggs for that velvety texture.
- Salt and black pepper: Essential seasonings to bring out the flavors of both eggs and salmon.
- Butter: Used for cooking the eggs to add a luscious, smooth finish.
- Smoked salmon: The star ingredient—briny, smoky, and perfectly tender.
- Crème fraîche: Adds a tangy creaminess that complements the salmon beautifully.
- Fresh chives: For a punch of color and a mild oniony freshness.
How to Make Smoked Salmon and Egg Breakfast Mille-Feuille Recipe
Step 1: Preheat and Prepare the Pastry
Start by preheating your oven to 180°C (350°F). While the oven warms up, take your thawed puff pastry sheet and cut it in half. Then cut each half into four strips, giving you eight rectangles approximately 6 cm by 12.5 cm. These pieces form the base and topping of your mille-feuille, so handle them gently.
Step 2: Bake the Puff Pastry
Arrange the puff pastry pieces on a baking tray lined with parchment paper or lightly sprayed with oil to prevent sticking. For a glossy finish, lightly brush the tops of the pastry with whisked egg, avoiding the edges so they can puff evenly. Bake in the preheated oven for about 15 to 20 minutes until they are inflated and golden brown—a signature flaky texture that brings the dish’s layers to life.
Step 3: Cool and Slice the Pastry
Once baked, carefully remove the puff pastry from the tray and slice each piece in half horizontally, creating a ‘sandwich’ of crisp pastry layers. Place the halves on a wire rack to cool; this keeps the puff pastry crisp and ready for filling without becoming soggy.
Step 4: Make the Creamy Scrambled Eggs
While the pastry cools, whisk together the eggs, cream (or milk), salt, and black pepper in a bowl. In a nonstick skillet, melt butter over medium-low heat. Pour in the egg mixture and gently stir continuously, allowing slowly cooked, soft, and creamy eggs to form. This low and slow cooking method is crucial for achieving perfectly soft scrambled eggs, which are the heart of the mille-feuille.
Step 5: Assemble Your Smoked Salmon and Egg Breakfast Mille-Feuille Recipe
Spread a spoonful of crème fraîche on the bottom half of each pastry piece. Layer with silky smoked salmon slices, followed by a generous portion of the creamy scrambled eggs. Sprinkle finely chopped chives over the top for freshness and extra color, then crown each stack with the puff pastry top half. The beauty of this recipe is in the perfect balance of smoky salmon, soft eggs, creamy tang, and crisp pastry all in one bite.
How to Serve Smoked Salmon and Egg Breakfast Mille-Feuille Recipe
Garnishes
Fresh garnishes can elevate the look and flavor of this breakfast treat. A few extra sprigs of chopped chives or a dusting of cracked black pepper adds visual appeal and a subtle hit of freshness. For a touch of luxury, you can even add a tiny drizzle of lemon-infused olive oil or a sprinkle of finely chopped dill to highlight the salmon.
Side Dishes
Pairing your Smoked Salmon and Egg Breakfast Mille-Feuille Recipe with light, fresh sides keeps the meal balanced. Consider a crisp green salad dressed with lemon vinaigrette or a simple bowl of seasonal fruit to complement the richness of the dish without overpowering it.
Creative Ways to Present
For a brunch party, present the mille-feuille on individual plates garnished with microgreens or edible flowers for a sophisticated touch. Alternatively, serve them open-faced on a wooden board lined with parchment paper for a more casual but charming display. Each presentation style will make your guests feel like they’re indulging in something truly special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover components separately for best results. Keep the scrambled eggs in an airtight container in the fridge for up to two days, and store the smoked salmon wrapped tightly in plastic wrap. The puff pastry is best eaten fresh but can be kept for a day if you wrap it carefully in foil or airtight packaging to avoid moisture.
Freezing
Though puff pastry freezes well before baking, this layered dish does not freeze well as a whole once assembled because eggs and smoked salmon don’t freeze and thaw nicely together. For bulk prep, freeze the puff pastry先 to have it ready for baking on demand.
Reheating
To bring day-old puff pastry back to crispness, warm it briefly in a toaster oven or regular oven at low heat. Gently warm the scrambled eggs on the stovetop or in a microwave at low power to prevent overcooking. Reassemble with fresh crème fraîche, salmon, and chives to recreate that fresh taste.
FAQs
Can I use homemade puff pastry for this recipe?
Absolutely! Homemade puff pastry will provide a wonderfully rich and flaky layer, but using store-bought frozen puff pastry saves a lot of time and effort without sacrificing too much quality.
How do I get perfectly creamy scrambled eggs every time?
Cooking the eggs low and slow is the key. Use medium-low heat, stir gently and continuously, and remove them from heat while still slightly undercooked since they finish cooking off the heat.
Can this dish be made vegetarian?
Yes! Simply replace smoked salmon with sautéed mushrooms or roasted vegetables, and you’ll still enjoy the layered textures and flavors that make this breakfast special.
What if I don’t have crème fraîche?
Sour cream or Greek yogurt can be used as a substitute, but crème fraîche has a milder, creamier tang that’s perfect for balancing the smoky salmon.
Is this recipe suitable for meal prep?
Yes, but it’s best to prep components separately and assemble just before serving. The puff pastry is ideally freshly baked for ultimate crispness.
Final Thoughts
This Smoked Salmon and Egg Breakfast Mille-Feuille Recipe is one of those dishes that feels like a celebration every time you make it, yet it’s surprisingly easy to whip up. The layers of buttery pastry, creamy eggs, and smoky salmon come together in a way that’s utterly satisfying and simply delicious. I can’t wait for you to try it and share this delightful breakfast experience with your loved ones. Happy cooking!
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Smoked Salmon and Egg Breakfast Mille-Feuille Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
A delightful and elegant breakfast mille-feuille featuring layers of flaky puff pastry, creamy scrambled eggs, smoked salmon, and a tangy crème fraîche with chives. This sophisticated dish combines rich flavors and textures, perfect for a luxurious brunch or special occasion breakfast.
Ingredients
Puff Pastry
- 1 sheet store bought frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Egg Mixture
- 8 eggs
- 1/4 cup cream or full cream milk (double this for creamier eggs)
- 1/2 to 3/4 tsp salt
- Black pepper, to taste
- 2 tbsp butter
Other Ingredients
- 6 oz / 200 g smoked salmon
- 2/3 cup crème fraîche (plus more for serving, optional)
- 2 tbsp chives, finely chopped (plus more for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the puff pastry.
- Prepare Pastry Pieces: Cut the thawed puff pastry sheet in half, then cut each half into 4 pieces, resulting in 8 pieces sized approximately 6 cm by 12.5 cm (2.5″ x 5″).
- Arrange on Baking Tray: Place the pastry pieces on a baking tray lined with parchment paper or lightly sprayed with oil to prevent sticking.
- Brush with Egg Wash: Whisk the 8 eggs together in a bowl. Brush the pastry pieces with the whisked egg, avoiding the cut edges to ensure the pastry puffs up evenly and develops a golden color.
- Bake Pastry: Bake the pastry in the preheated oven for 15 to 20 minutes, or until they are puffed up and golden brown.
- Slice the Pastry: Remove the baked pastry from the oven and carefully slice each piece horizontally in half to create a top and bottom layer.
- Cool Pastry Layers: Place the sliced pastry layers on a cooling rack to cool completely before assembly.
- Prepare Scrambled Eggs: While the pastry cools, whisk the eggs with cream (or milk), salt, and black pepper. Melt the butter in a pan over medium heat, add the egg mixture and gently scramble until just set and creamy. Remove from heat.
- Assemble Mille-feuille: Spread crème fraîche on the bottom layer of each pastry piece, add a layer of scrambled eggs, then top with smoked salmon and a sprinkle of chopped chives. Finish by placing the top pastry layer over the filling. Garnish with extra chives and additional crème fraîche if desired.
Notes
- Using cream instead of milk in the eggs will produce richer, creamier scrambled eggs.
- Crème fraîche adds a tangy contrast to the creamy eggs and smoked salmon; extra for serving complements the dish well.
- Carefully slice the puff pastry horizontally after baking so you don’t break the layers.
- Serve immediately for best texture and flavor, as puff pastry can lose crispness over time.
