Scrambled Eggs, Smoked Salmon and Feta Cheese on Croissants

I always find breakfast difficult.  Besides cereal with milk, bacon and eggs or baked beans on toast as our staple breakfast dishes there is not much I can whip up easily and quickly in the morning.  I don't have the same luxury of cooking time in the morning as I do for our dinner meals.

However, this recipe is a no brainer.  Scrambled eggs take a few minutes to cook and the rest is even easier.  Pop the croissant in the toaster, pile the ingredients on and indulge your senses first thing in the morning.

The idea came out of a book given to me by a dear friend (who knew my morning dilemma) aptly called Breakfast by Jody Vassallo (a Marie Claire collection).  A terrific collection of recipes filled with great ideas provided that you have time for some of them.  If not, reserve it for the weekend and make a real treat out of it.  Another favorite out of the same book is the Potato Tortilla which comes out beautifully (stay tuned as it is likely to crop up on this blog in the next few days).

Ingredients (Serves 2)

2 large croissants
2 large eggs
2 tablespoons milk
2 slices of smoked salmon (if the slices are small then just double it)
0.5 red onion, peeled and finely chopped
0.25 red capsicum, finely chopped
6 cubes marinated fetta cheese, crushed with a fork
2 teaspoons finely chopped dill (I don't use it as I can't easily get my hands on it but it is a beautiful herb with delightful aroma and distinct flavour that works very well with salmon and eggs)

Method

Slice the croissants in half horizontally and put aside.

Whisk the eggs with the milk, add salt and pepper to taste, dill if you have it, onion and red capsicum. Pour into a frying pan with a little oil that has been heated on medium.  Push around with a flat-end wooden spoon until mostly set.

Whilst the egg is cooking, toast the croissants.

Fill the croissants with scrambled eggs, smoked salmon slices and topped with the crumbled feta cheese.

Serve with a glass of orange or red grapefruit juice.  I found a little tartness in the juice complements the breakfast well.

Note:  I am not a fan of cooked salmon hence the above serving suggestion, however, if you do like it cooked then slice the salmon and when the eggs are mostly set add to the pan and cook it together gently. 

Bon appetit.