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Breakfast Crepes With Savory Eggs, Smoked Salmon and Caviar

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“This recipe was a product of cleaning out the fridge and being hungry. I had just catered a party and had leftover caviar, just a small spoonful, but that is all I needed; frozen crepes, eggs, herb cheese, smoked salmon and a little bechemel (white sauce) left from 2 nights ago. So that sealed the deal. This is something you can easily have done in a few minutes and serve. Make the sauce and the crepes ahead of time and then just scramble your eggs and roll the crepe. Warm up the sauce as the eggs cook and your are done. Now I know the caviar is a bit expensive, but for a special brunch a small amount goes a long way. Also, crepes are not that hard, and they freeze well. But many stores carry them pre-made in the frozen section these days. Crepe Batter from Zaar is a simple basic crepe recipe.”
4 Crepes

Ingredients Nutrition

  • Crepes and Salmon
  • 4 crepes, Crepe Batter is a basic recipe (use your favorite recipe, or buy them pre-made)
  • 3 -4 ounces smoked salmon, thin sliced (approximately 1 oz per crepe, I get mine right from the local grocery store)
  • 2 teaspoons caviar (1/2 teaspoon per crepe)
  • Savory Eggs
  • 8 ex large eggs (2 eggs per crepe)
  • 4 tablespoons herb cheese spread (Boursin is one brand I suggest)
  • 2 shallots, thin sliced
  • 2 teaspoons butter
  • salt
  • pepper
  • Sauce
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh dill
  • Garnish
  • sour cream


  1. Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
  2. Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
  3. Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
  4. Salmon -- Buying it in a package it should already be thin sliced and ready to use.
  5. Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!

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