Smoked Salmon & Egg Breakfast Mille-feuille

1 sheet puff pastry, 25 cm x 25cm
SCRAMBLED EGGS:--
8 eggs
¼ cup cream or full cream milk
1 tsp SIDS SALT & PEPPER
2 tbsp butter
MILLE-FEUILLE:--
200 g smoked salmon
⅔ cup crème fraîche
2 tbsp chives, finely chopped

Preheat oven to 180°C.
Cut the puff pastry in half, then each half into 4 pieces to make 8 pieces that are 6 cm x 12 cm.
Place on a baking tray lined with baking paper or sprayed with oil.
Whisk the eggs in a bowl. Brush the puff pastry with the eggs, taking care not to brush the cut sides. (optional step - makes the pastry more golden)
Bake for 15-20 minutes, until puffed and golden.
Remove from the oven and split each piece in half horizontally (so you have a top and bottom).
Place on a rack to cool.
SCRAMBLED EGGS
Whisk the cream into the eggs.
Melt butter in a pan over medium heat if you have gas or medium high for electric. Don't let the butter brown. Add the eggs and don't touch it for 20 seconds.
Use a wooden spoon with a flat edge (or egg flip) to gently scrape the bottom and fold the eggs over. Continue to do this for 30 seconds to 1 minute, until the eggs are mostly cooked but still wet.
Turn the stove off, add SIDS SALT & PEPPER and keep folding until the eggs are just before done to your liking. (they will continue to cook for a bit) Remove from the stove.
ASSEMBLE
Mix the crème fraîche and chives together in a small bowl.
Place the bottom half of each puff pastry piece on a serving platter. Divide the eggs between them, top with smoked salmon then spread with crème fraîche mixture. Place the top half of the puff pastry on the salmon.
Serve immediately with extra crème fraîche on the side, if desired.