Slice the croissants into rounds. Set aside.
Break eggs into non-stick saucepan over low
heat and add a knob of butter. Using a wooden
spoon, stir the eggs just enough to combine the
yolks and whites. Don't overcook the mixture.
Meanwhile, heat a large frying pan over medium
heat and toast the croissants on each side for
1-2 minutes and set on individual plates.
When eggs are almost done cooking, take pan off
the heat, add another knob of butter, season
well, return to heat, and stir in the cream.
Once the butter has melted, remove from heat
and fold in the chives.
Spoon the scrambled eggs onto the toasted
croissants, drape the sliced smoked salmon on
top, and serve immediately.
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