The humble scrambled egg is one of my all time favourite dishes. My father is known for his talents other than cooking, and yet his scrambled eggs are literally the best ever. He taught me well; take your time and before you think they’re ready, remove from the heat. This is the advice I follow each and every time. I regularly have a bowlful as a solo dinner when my Canadian is away. Simple and nutritious, you really couldn’t ask for more.
Eggs suffered an awful reputation for a while but now their nutritional value is being hailed. Each one is a gorgeous little powerhouse of protein, iron, vitamins and disease-fighting carotenoids. They make for a gorgeously cheap breakfast, lunch or dinner; and help expand your protein options as a vegetarian. Add a boiled egg to a salad, or a bowl of noodles to help stretch the meal a little further. Omelettes are a gorgeous way to use up leftovers, proving that the humble egg is beautifully flexible.
I’ve been working long hours lately as is most people are in the lead up to Christmas and the summer break. So simple dinners that nourish are high in priority; bonus points if they’re quick. These scrambled egg croissants are uncomplicated and focus on the best ingredients. We have a beautiful French bakery down the road from us, but I’ve also made these with fresh croissant from Pan n Save. Opt for ones that are big enough to successfully hold the egg. Otherwise it becomes a terrible mess. These scrambled egg croissants are a lovely addition to any brunch table with company. I also find them beautiful for Christmas morning, with a cheeky glass of bubbles or two. Add a slice of smoked salmon or two to make these truly luxurious.
Ingredients
- 1x croissant
- 1 tsp butter
- 2 eggs
- 2tbsp cream
- 2 tsp grated parmesan
- 1 tsp chopped chives
- Salt and pepper to season
Instructions
Slice the croissant in half and toast until golden brown. In the mean time, whisk the eggs and cream together until combined. Melt a little butter in a small fry pan over a low heat. Gently pour in the eggs and watch for the edges of the eggy batter to start to set. Slowly push and fold the eggs around the pan, allowing curds to form and barely set. Keep pushing the eggs around the pan until they're nearly set. Remove from the heat and cover for a minute or so. They will keep cooking, so it's important to get this before you
Place the eggs on the toasted croissant, sprinkled with a little parmesan cheese and the chives. Season lightly and serve.
Notes
This recipe is per person but it is simple to serve for more. Simple multiply the recipe per person.
