Somon afumat și ouă Mic dejun Mille-fouille

Preheat oven to 180C/350F.

Cut the puff pastry in half, then each half into 4 pieces to make 8 pieces that are 6 cm x 12.5 cm / 2.5" x 5".

Place on a baking tray lined with parchment paper (baking paper) or sprayed with oil.

Whisk the eggs in a bowl. Then brush the puff pastry with the eggs, taking care not to brush the cut sides (optional step - makes the pastry more golden).

Bake for 15 to 20 minutes, or until puffed and golden.

Remove from the oven and split each piece in half horizontally (so you have a top and bottom).

Place on a rack to cool.

Whisk the cream into the eggs.

Melt butter in a pan over medium heat if you have gas or medium high for electric. Don't let the butter brown. Add the eggs and don't touch it for 20 seconds.

Then use a wooden spoon with a flat edge (or egg flip) to gently scrape the bottom and fold the eggs over. Continue to do this for 30 seconds to 1 minute, until the eggs are mostly cooked but still wet.

Turn the stove off, add salt and pepper and keep folding until the eggs are just before done to your liking (they will continue to cook for a bit). Remove from the stove.

Mix the crème fraîche and chives together in a small bowl.

Place the bottom half of each puff pastry piece on a serving platter. Divide the eggs between them, top with smoked salmon then spread with crème fraîche mixture. Place the top half of the puff pastry on the salmon.

Serve immediately with extra crème fraîche on the side, if desired.