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.