This indulgent version of humble scrambled eggs is just perfect for a special holiday breakfast or brunch. Want to elevate it to another level? Sprinkle servings with a little caviar!
Ingredients
1 cup creme fraiche, divided
2 1/2 tbsp chopped fresh dill, divided
3/4 tsp salt, divided
Freshly ground black pepper to taste
12 large eggs
3 tbsp unsalted butter
6 ounces thinly sliced smoked salmon
3 croissants, split and toasted
Instructions
Combine 3/4 cup creme fraiche, 1 1/2 tbsp dill, 1/4 tsp salt, and ground black pepper to taste in a small bowl; set aside.
Whisk eggs, 1/2 tsp salt and ground black pepper to taste in a medium bowl until blended.
Melt butter in large nonstick skillet over medium heat. Pour in egg mixture and cook over medium-low heat, stirring with a heat-proof spatula, just until eggs are almost set, but still look soft and creamy. Remove from heat and stir in remaining 1/4 cup creme fraiche and 1 tbsp dill.
Arrange toasted croissants on a platter or on serving plates. Top with scrambled eggs, then smoked salmon. Top with dill creme fraiche. Grind black pepper over top if desired.