Salmon Croissants with Whipped Feta is the breakfast dreams are made of. It not only looks fabulous, but the subtle flavours just works so well together. I love the buttery sweetness from the croissants, the soft scrambled eggs and of course who can resist the lightly smoked salmon. To balance every bite, the saltiness of the cold whipped feta, just works. Such a luxurious breakfast and it took minutes to make it.

Salmon Croissants with Whipped Feta Is hardly a recipe. Let’s call it an idea. No, I did not bake the croissants, I certainly did not cure the salmon and even the scrambled eggs were made by my daughter, who has perfected the art.

Those reading my blog regularly, will know I am all for stocking up on certain ingredients so that you can whip out a meal or snacks in no time. Smoked salmon is not the cheapest ingredient to buy, but even just a small piece turn any bite into a luxury.

Salmon and cream cheese is a classic combination when it comes to bagels or croissants and can be found on most breakfast menus. So, I thought a little outside the box and decided to make whipped feta. It sounds very pretentious, but it is refreshingly different and delicious. I even use it as a dipping sauce with Lamb Springrolls.

No effort breakfast ideas

While on holiday, we prefer having a huge breakfast, because after breakfast some wants to go shopping while the youngsters go for the beach. So the breakfast needs to be substantial enough. A traditional breakfast with bacon, eggs and toast is my favourite, but after the third morning, we need to ring some changes.

Here are a few bread ideas. A freshly baked bread is always a winner. Even if I just serve fresh bread, jams and cheese and a pot of coffee or tea, my family is happy. If however I ask them for a favourite, this corn bread is at the top of the list. The bread itself is so good, but add a few slices of salmon or trout with some cream cheese and you have a feast.

Ideas with eggs

These baked eggs are wonderful for prepping breakfast. You can literally finish the little pots with the eggs and other ingredients and cook them just before serving. It looks beautiful and each person gets to choose their favourite toppings. Whoever said you have to eat bread with eggs. This wheat risotto with asparagus and a poached eggs is very filling and refreshingly different. Finally, these bacon and egg muffins are perfect for breakfast, but also delicious as a lunchbox filler.

Ok, back to the Salmon Croissants with Whipped Feta. What I love most about this recipe, is that I can prep everything in advance, even the whipped feta. Just before serving, make the scrambled eggs. Take your time with it, over-cooked eggs will just not work here.

As a brunch or early lunch, set your table with fresh fruit and vegetable platters and serve it with chilled Saxenberg Private Collection Sauvignon Blanc 2021. If we have all learned something during Covid-19, time spent with our loved ones should never be taken for granted.

Salmon Croissants with Whipped Feta

Serves 6

Ingredients

For the whipped Feta 

100 g Fairview Feta

150 g Fairview Full Fat Yogurt

zest and juice of 1 lemon

a few sprigs fresh mint and fennel – add to your choice

For the scrambled eggs

4 eggs at room temperature

15 ml / 1 T milk

15 ml / 1 T butter

salt and pepper to taste

To serve

2 x 80 g Threestreams Salmon Ribbons

fresh chives or parsley

6 croissants

Method

To Make the Whipped Feta

Place all the ingredients for the dip into a blender and process until smooth.

Preheat oven to 150 C. Place croissants on a baking dish and as soon as you begin with the eggs, pop them in the oven for 5 minutes.

Make sure that the table is set, wine is chilled before you start with the scrambled eggs. Crack the eggs open into a small bowl and with a ball which, give it a good whisk. Add the milk and mix through. Heat a non-stick pan and add the butter. Don’t let the butter burn, there is a time and place for burnt butter, but it is not now.

As soon as the butter has melted, add the egg mixture. I turn my heat to about setting 2. Allow the egg to set a little and then with a rubber spatula, start to gently push the eggs from one side of the pan to the other. Soft and gently. Keep going until you have a soft, pale “almost cooked” egg mixture. Switch the stove top off and let the residual heat cook the eggs further. Season with salt and pepper and chopped chives or parsley.

To eat – Slice croissants, spread with the whipped feta and then top it with the scrambled eggs. Lastly add the smoked salmon.

Serve immediately.

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