Croissants with smoked salmon and eggs

Ingredients for Croissants with smoked salmon and eggs

Instructions for Croissants with smoked salmon and eggs

To prepare the Croissants with smoked salmon and eggs recipe, please follow these instructions:

Boil the eggs for approx. 7 minutes, flush them with cold water and pil them. Roll the croissant dough out of the can and roll each triangle slightly larger and wider. Cut the salmon slices into half and put a slice of salmon about each egg. Grab a piece of croissant dough outside each egg into a thick croissant. It does not matter that the croissants are slightly open in the sides. Put the stuffed croissants on a baking sheet with baking paper and brush them with egg whipped egg. Bake croissants at 175 degrees for approx. 12 minutes, but make sure they do not get dark.

The recipe is the basis for lots of variety options: instead of eggs you can combine the salmon with capers or sun dried tomatoes; The eggs can be wrapped with anchovies or sardelles. Creamy mushrooms, garlic and fresh mozzarella cheese; Gorgonzola and hazelnut flakes; Parma ham or chorizo ​​sauce with basil or pesto and a small, cooked potato (preferably new); Feta cheese and sun dried tomatoes etc etc