4 large day-old all-butter croissants
Sea salt and freshly ground black pepper
12 large eggs
50g cold unsalted butter, diced
4 tbsp double cream
1–2 tbsp snipped chives
300g smoked salmon slices

Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.

As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.

Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.

When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.

Spoon the scrambled eggs onto the toasted croissants, drape the slices of smoked salmon on top and serve immediately.