Fonterra Food Services
Scrambled Eggs with Smoked Salmon & Croissant
4 x Medium Croissants
120g Mainland Egmont Shredded Cheese
8 eggs
130ml Anchor Cooking Cream
3g fresh dill, chopped
sea salt , to season
cracked pepper, to season
40g Western Star Salted Butter
200g smoked salmon, sliced
Anchor Culinary CreamWestern Star Salted Butter
Preheat oven to 160°C and place croissants on a tray. Top with Mainland Egmont Cheese then place in oven for 15-16 minutes.
Crack eggs and whisk well with Anchor Cooking Cream.
Add dill to egg mixture. Season with salt and cracked pepper.
Heat medium pan. Melt Western Star Butter then scramble the eggs until tender and cooked. Fold in sliced salmon.

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