This croissant and scrambled eggs treat is a tasty and truly delightful way to start your day. Whether you go to work or stay home it’s just perfect! I do call it a treat because I utterly feel croissants are so good that I’d eat them all day long everyday. They’re naughty I know but, so yummy at the same time and they do kind of send me in a holiday mood as on almost all my holidays I must have at least once a croissant morning! ?
I do get sometimes that annoying mental blockage and ask myself what I could have for a perfect breakfast. I’m not sure how you feel but for me a good start for the day means a good and enjoyable breakfast.
Is this the case with you? Are you a sweet or savoury breakfast eater? Well, I know not everyone has breakfast but I cannot function if I don’t so I am one of those that breakfast is a must, I have to have a good kick to any day with an enjoyable breakfast, whatever that is, depending on availability and of course, mood. I certainly can say that I am in favour for a savoury breakfast as sweet does not always satisfy ;-). A mix of slightly sweet and savoury option just like this one is just perfect. This is definitely one breakie that would keep me pretty happy and full for a good few hours after having it.
This summer holiday I’ve been making this quite a few times as kids get very excited when croissants appear on their breakfast plate.??
This breakfast idea can be kept very simple but can get also get other ingredients added (see recipe notes for a few more ideas) to make it a little more sophisticated.
Another great thing about this delicious breakfast is that it takes only few minutes to prepare so it’s ideal for any busy morning.
I know I’ve labelled it a morning treat but it can very well be a lunch too or a super lazy dinner ???
All you need it’s 5 min of your time and… Done!
Ingredients
- 8 croissants (small or medium)
- 4 eggs
- 4-6 egg whites
- 4 tbsp milk (or double cream)
- 3 tbsp ricotta cheese (or Philadelphia cheese)
- 1 knob butter (small) or 1/2 tsp of coconut oil
- salt (to taste)
- pepper (to taste)
- 4-5 springs chives (chopped) to garnish
Instructions
- In a medium sized bowl beat the eggs with the egg whites, the milk/double cream, the cheese (ricotta or Philadelphia) and the salt and pepper to taste. Beat this for a good minute or two until the cheese gets pretty homogenised although you might see little lumps but that's perfectly okay. You could add half of the chopped chives too.
- Cut the croissants in half (lengthways) but not all the way to the other side so they'll be like nice pockets holding the scrambled eggs in.
- Place a frying pan over medium heat. Add the butter or the coconut oil.
- Add the egg mixture and cook on medium heat stirring while the eggs begins to scramble. Carry on this for a good 4 minutes or more depending on how you like your scrambled eggs.
- Arrange the croissants on plates and begin to spoon in the scrumbled eggs.
- Scatter the remaining chives and serve.
Notes
- cooked mushrooms
- cooked bacon
- smoked salmon
- chorizo sausage
- pine nuts
- sunflower seeds
- red onion
- sun-dried tomatoes
- feta cheese
- grated cheddar cheese
-parsley, coriander or dill All these can be added to the omelette according to your liking. Whatever you choose to fill this up with try and keep it on the dry side as a soggy filling would not appeal too much - even the scrambled egg I have kept it juices free - but it is absolutely your call ;-). I also use a generous spread of creme cheese directly on the croissant to hold the egg crumbs together.
I sometimes add chopped smoked salmon, another time it's bacon or chorizo or sometimes it's pure plain omelette. Enjoy! It's yumm yumm yumm!????? Bon appétit!
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