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15 minutes
15 minutes
30 minutes
- 39.60 gm mayonnaise
- 40.00 ml drained baby capers
- 40.00 ml chives, chopped
- 150g smoked salmon
- 6 eggs
- 8 croissants
- Peel and chop the eggs. Mix with sour cream, mayonnaise, capers, chives. Season with salt and black pepper. Fold in the egg mixture.
- Preheat your oven to 180C (160C fan-forced). Place the eggs in a saucepan and cover them with boiling water. Bring to a boil, then cook uncovered for 10 minutes. Drain and cool the eggs under cold water.
- Place croissants in the oven for 4-6 minutes until warm. Slice horizontally, spread with egg mixture, add smoked salmon, then assemble and serve immediately.
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