Heat the oven to 200C/180C fan/gas 6, or an air-fryer to 180C. Bake or air-fry the croissants for 5 mins until crisp and warmed through.

Melt the butter in a small frying pan over a low-medium heat, pour in the beaten eggs and scatter over the chives. Cook, folding the eggs using a spatula or wooden spoon, for 3-4 mins until lightly scrambled. Season.

Split each croissant, then fill with the scrambled eggs and smoked salmon. Top with more chives and a crack of black pepper, and serve with lemon wedges on the side for squeezing over.