Egg and Trout Croissants

Egg and Trout Croissants

We are sharing a delicious recipe created by Australian Eggs to bring a splash of European flavour to the breakfast table this season.

The easy to make Egg & Trout Croissants brings a colourful seafood twist to this French classic, and is a wholesome and nutritious dish that is fun to make and perfect for your next brunch at home.

Makes 4
Prep 10 mins
Cook 5 mins

tablespoon extra virgin olive oil
large croissants
½ cup crème fraiche
tablespoon chopped chives, plus extra to serve
½ lemon, grated zest and 2 tsp of juice
cup watercress
100g smoked ocean trout slices
Lemon wedges, to serve

Heat oil in a large non-stick frying pan on medium high. Crack eggs one at a time into hot pan. Cook for 2 minutes, until whites set and are crispy around the edges.
Split croissants in half and place cut-side up on an oven tray lined with baking paper. Cook under grill for 30 seconds to 1 minute, until toasted and golden.
In a small bowl, combine crème fraiche, chives, lemon zest and juice. Season with salt and pepper and mix well.
Spread bases with crème fraiche mixture. Top with watercress, folds of trout slices and then a fried egg. Scatter with extra chives and pepper. Serve with lemon wedges and any extra crème fraiche mixture.