Scrambled Eggs and Smoked Salmon Puff Pastry Tarts with Crème Fraîche and Chives
Not sure what to do with some packs of puff pastry in the fridge? Serve up these rich, buttery soft scrambled eggs, smoked salmon, and crème fraîche on puff pastry for an easy breakfast or brunch option that is so simple and very tasty.
Each puff pastry rectangle is topped with silky smoked salmon, fluffy scrambled eggs, dollops of crème fraîche, and finished with minced chives. Serve with some of these other brunch dishes for a Saturday morning spread that looks like brunching at a spa hotel!
Ingredients to Assemble
If you want to make these puff pastries, you will need the following (for 4 servings):
- Puff Pastry – ready-rolled puff pastry sheet (9 inches by 13 inches), about 320 grams or about 11 oz*, thawed
- Eggs – 6 large eggs
- Smoked Salmon – 4 oz (120 grams) smoked salmon
- Crème Fraîche – 1/3 cup crème fraîche
- Salt – 3/4 tsp kosher salt
- Butter – 1 tbsp unsalted butter
- Chives – fresh chives, minced, about 1 tbsp
Notes:
Puff Pastry – I’ve used a ready-rolled puff pastry sheet that’s 320 grams (11.2 oz) and 9 inches by 13 inches. Depending on the store and country you’re shopping in, you may only find sheets that are 8-10 oz each and that’s absolutely fine! Simply, adjust the baking time based on the weight and instructions of the puff pastry brand you’re using. You can also roll out the puff pastry yourself. And you can also use homemade puff pastry.
Step-by-Step Directions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Cut the puff pastry sheet into four equal rectangles.
Step 2. Score the rectangles with a knife with a half-inch border. Scoring means cutting shallow cuts on the surface (not all the way through the puff pastry) so you can have more control over how the puff pastry rises.
Pierce the rectangles with a fork (everywhere except on the half-inch border). This will prevent the pastry from puffing up too much in the middle and it will allow the borders to puff up a bit more.
Whisk the eggs, take about 1-2 tablespoons of the whisked egg, and brush the borders of the pastry with it. The egg wash will help give it a golden-brown shine.
Step 3. Bake the puff pastry for 12-15 minutes in the preheated oven (until the pastry is golden-brown and cooked through).
Step 4. Mince the chives. An easy way to do this is to put the chives in a bunch and roll a paper towel over them at the bottom to hold them tightly and then mince them using a chef’s knife.
Step 5. To a skillet over medium-high heat, add 1 tbsp of unsalted butter. When the butter is melted, add the whisked eggs and a pinch of salt. As soon as they start to set on the edges, push them to the center using a heat-resistant silicone spatula and fold over stirring them gently, until cooked to your preference.
Step 6. Assemble the puff pastry tarts. Place the scrambled eggs, dollops of crème fraîche, smoked salmon, and minced fresh chives.
Bite in, and savor the crispy, flaky pastry, buttery scrambled egg, velvety smoked salmon, and luscious crème fraîche. These pastries ooze indulgence but are so easy to assemble.
Did they go down well for breakfast, brunch, or a get-together? If so, please leave a review below. Also, let me know if you served them with any other dishes.
More Smoked Salmon, Eggs, and Brunch Ideas
Naturally, you can have these pastries at any time of day. But the ingredients used are some of your classic staples at brunch. If you are hosting, you could try some of these avocado toasts, especially this one with smoked salmon, or this avocado toast with scrambled eggs and pesto.
One of these frittatas could also go down a treat, as would this hearty bagel with scrambled eggs and smoked salmon. If you have some leftover smoked salmon (doubtful, because it’s so tasty!), you could quickly make these tortilla roll-ups.
Recipe Card
Puff Pastry Tarts with Scrambled Eggs, Smoked Salmon, Crème Fraîche, and Chives
Print Pin RateIngredients
- 1 puff pastry sheet ready-rolled to 9 inches by 13 inches, about 320 grams or about 11 oz (note 1), thawed
- 6 large eggs
- 4 oz smoked salmon 120 grams
- 1/3 cup crème fraîche
- 3/4 tsp kosher salt
- 1 tbsp unsalted butter
- fresh chives to serve about 1 tbsp minced
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the puff pastry sheet into four equal rectangles.
- Score the rectangles with a knife with a half-inch border. Pierce the rectangles with a fork (everywhere except on the half-inch border). Whisk the eggs, take about 1-2 tablespoons of the whisked egg, and brush the borders of the pastry with it.
- Bake the puff pastry for 12-15 minutes in the preheated oven (until the pastry is golden-brown and cooked through).
- Mince the chives.
- To a skillet over medium-high heat, add 1 tbsp of unsalted butter. When the butter is melted, add the whisked eggs and a pinch of salt. As soon as they start to set on the edges, push them to the center using a heat-resistant silicone spatula and fold over stirring them gently, until cooked to your preference.
- Assemble the puff pastry tarts. Place the scrambled eggs, dollops of crème fraîche, smoked salmon, and minced fresh chives.
Notes
Love to host a brunch for friends or family? Don’t forget to save this recipe to one of your idea boards, ready for when you’re next hosting and need some inspiration.
