Indulge 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. But, if you’re a purist, here is how to make croissants from scratch.
- 4 store-bought croissants
- 6 extra-large free-range eggs
- 2 tablespoons milk
- 1/2 teaspoon sea salt
- 3 tablespoons chopped chives
- 1 1/2 tablespoons butter
- 10 cherry tomatoes, quartered for garnish
- Extra sea salt for sprinkling
- 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 skillet over 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 center. 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 croissants in two, placing a portion of eggs on the bottom portion. Replace the tops and serve with a side of fresh cherry tomatoes. Sprinkle with salt, if desired.
Edited by Barbara Rolek