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
- Pre-heat the oven to a very low heat and place the croissants in it to keep warm while you prepare the eggs.
- Whisk the eggs in a bowl with the milk, salt and chives until frothy -- about 1 minute.
- 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
- 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.
- 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.