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Scrambled Egg Croissants


Breakfast Croissants

Breakfast Croissants

S. Wongkaew

Spoil yourself with a deliciously easy recipe for scrambled egg Croissants. The fluffy eggs are a perfect match for the buttery, light-as-a-feather pastries.

In my home this recipe is a Christmas morning staple. I usually buy the croissants from my local bakery however frozen croissants also work well.


  • 4 store-bought croissants
  • 6 extra large free-range eggs
  • 2 Tbsp milk
  • 1 1/2 Tbsp butter
  • 1/2 tsp sea salt
  • 3 Tbsp of chopped chives
  • 10 cherry tomatoes, quartered for garnish
  • Extra sea salt for sprinkling


  1. Pre-heat the oven to a very low heat and place the croissants in it to keep warm while you prepare the eggs.
  2. Whisk the eggs in a bowl with the milk, salt and chives until frothy -- about 1 minute.
  3. Heat the butter in a fry-pan over a medium-low heat. Once melted, pour the eggs in the pan and let them sit for about 30-40 seconds or until they set very slightly. Using a metal or wooden spatula, push the eggs to the center, while tilting the pan to cook the runny bits
  4. Break the eggs up gently with the spatula and keep pushing them to the centre. Do this for about 1-2 minutes. The eggs should still be firm but moist when you remove them from the heat.
  5. Remove croissants from oven and place on serving plates. Slice the tops of them and then spoon the eggs on each croissant. Replace tops and serve with a side of fresh cherry tomatoes.
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