Morning Croissant and Scrambled Eggs Treat

Morning Croissant and Scrambled Eggs Treat

Morning Croissant and Scrambled Eggs Treat
Morning Croissant and Scrambled Eggs Treat

"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!"

NotesFeel free to sophisticate this by adding some
- 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.


Preparation Time4 min

Cooking Time4 min


  • 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
  1. 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.

  2. 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.

  3. Place a frying pan over medium heat. Add the butter or the coconut oil.

  4. 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.

  5. Arrange the croissants on plates and begin to spoon in the scrumbled eggs.

  6. Scatter the remaining chives and serve.

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