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Smoking Chimney

Recipes from a working kitchen · Cape Town

Smoked Salmon and Cream cheese Croissant with Poached Egg

By Marna Ross Updated 12 August 2026 4.71 from 35 ratings
I used to love this delicious open croissant while working at a beautiful wedding establishment outside Wellington. Although I didn’t work there for long, I really enjoyed making this breakfast. It was a very popular option for the guests.  We also had the bacon and mozzarella variation, very similar than this one on the menu, and both of these open croissants sold well. And it is for sure very tasty. It taste divine with the cold cucumber and yoghurt on the side.  This smoked salmon and cream cheese croissant with poached egg can easily work well by using white or brown bread instead of the croissants for a slightly cheaper variation. You can also add a personal touch by making smoked salmon rosettas, firmly placing them down so the poached egg can still balance on top.Hope you enjoy making this!
A luxury breakfast croissant stuffed with smoked salmon ribbons, cream cheese, and a poached egg.
Prep 10 min
Cook 15 min
Total 25 min
Serves 1

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Ingredients

Poached Egg

  • 1 egg, poached to the way you prefer it
  • 15ml white vinegar

Assembling

  • 1 Croissant, cut in half
  • 1-2 pieces of Smoked Salmon to cover 1 croissant half
  • 1-2 tablespoons of soft cream cheese for the other croissant half
  • 1 Tablespoon of plain yogurt mixed with sliced cucumber halves, seasoned with salt and pepper for the side

Method

Poached Egg

  1. Add the vinegar to a pot filled up to the top with hot water and boil until boiling point

  2. Gently slide each egg into the water

  3. Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape

  4. Simmer for 4 minutes or more until the eggs are cooked in the stage you want it: soft, medium or hard

  5. Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain

Assembling

  1. lace both croissant halves on an oven tray

  2. Lightly toast the croissant halves until crisp

  3. Take the one half and spread the cream cheese on top of it

  4. Poach the egg and place it on top of the croissant half with the smoked salmon

  5. Serve with the cucumber and yogurt on the side

  6. Garnish will dill leaves or chopped chives

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