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
Scale
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.
