Champagne Breakfast - cooking recipe

Ingredients

4 croissants, split almost in half
400 g smoked salmon (or shaved ham)
8 eggs
750 ml champagne, chilled
1 liter orange juice, freshly squeezed

Preparation

Prehat oven to 180\u00b0C Place croissants on a tray, and bake for 10 minutes, or until golden and heated through. Be careful not to cook them too long, as they burn easily.
Meanwhile, heat about an inch of water in a large frying pan, until it is simmering. Break each egg into the water, and simmer until eggs are cooked to your liking.
Place each croissant onto plates, and open out. Divide salmon (or ham) between the 4 croissants, top with 2 eggs, and place top of croissant back on.
Serve with glasses of champagne and orange juice.