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Scrambled Egg and Smoked Salmon MillefeuillesTheWorldWideGourmet.com

Total time: 30 to 60 min

Oven temperature: 210° C (425° F)
Preparation time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:314 kcal

Proteins:10.2 g

Fats:22.9 g

Carbohydrate:16.9 g

Fibers:0.6 g

Sugar:0.7 g

Cholesterol:216.8 mg

Sodium:185.7 mg

Calcium:35 mg

Energy:1097 kcal

Proteins:35.7 g

Fats:80.1 g

Carbohydrate:59.2 g

Fibers:2.2 g

Sugar:2.4 g

Cholesterol:757.6 mg

Sodium:649 mg

Calcium:122.4 mg

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VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

500

g

puff pastry

12

eggs

100

g

smoked salmon, cut into small dice

30

ml

cream

1/2

bunch chives, finely chopped

60

g

butter

salt and pepper

METHOD

Preparing the pastry

  1. roll out the puff pastry on a sheet of lightly floured parchment paper to form a large rectangle about 3 mm (1/8") thick;
  2. lifting the paper by the corners, transfer it to a lightly moistened baking sheet;
  3. place another sheet of the same size on top; place into a preheated 210º C. (425º F.) oven for 8-10 minutes;
  4. remove from the oven; remove the top pan; cut into 12 rectangles.

Preparing the eggs

  1. in a bowl, beat the eggs and cream; season with salt and pepper;
  2. melt 20 g (4 tsp.) butter in a skillet; add the eggs and stir gently until cooked;
  3. remove from the heat; blend in the remaining butter to make them soft; mix in the chives and smoked salmon.

Presentation

  1. divide half the egg mixture among 4 puff pastry rectangles;
  2. cover the eggs with a second puff pastry rectangle;
  3. top with the remaining egg mixture and cover with a third puff pastry rectangle; serve immediately.

SOMMELIER

Thierry Daraize suggests a white Bordeaux No. 1 from Dourthe1998

CHEF'S NOTES

Food styling: Winston Manor Hotel, Sussex, England
Tableware: Albalite Collection from Steelite international

Tips:

serve for a holiday breakfast.

We've decorated the plate with strips of leek cooked in chicken stock, little mushroom caps and julienned beet.

The puff pastry is baked between two sheet pans to make it crispy without letting it puff up too much.



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