Ingredients
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons drained baby capers
• 2 tablespoons chives, chopped
• 150g smoked salmon
• 6 eggs
• 8 croissants
Method
1. Peel eggs and chop. Combine sour cream, mayonnaise, capers and chives. Season with salt and freshly ground black pepper to taste. Fold through the egg.
2. Preheat oven to 180C or 160C fan-forced. Place eggs into a medium saucepan and cover with boiling water. Cover, bring to the boil. As soon as water starts to boil, uncover and cook for 10 mins. Drain and cool under cold water.
3. Warm croissants in the oven for 4-6 mins. Cut in half horizontally and spread with egg mixture. Top egg with smoked salmon and reassemble croissant. Serve immediately.
