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Friday, February 27, 2015

Recipe: Breakfast Scrambled Eggs Croissant

Weekends are coming! Spoil yourself with some really easy croissant paired with fluffy and luscious scrambled eggs, and some cheesy cheddar. Christmas mornings are over, but that doesn't excuse you from making this super awesome recipe. 

If you are adventurous enough to make your croissant from scratch, this beautiful recipe by Izy (from Top with Cinnamon) is highly recommended. Otherwise, you could simply just get any ready-made or store-bought croissants, which could save you A LOT of kitchen work. But well, you just don't get as much satisfaction with the final product.

Difficulty: Easy
Yields 4


4 store-bought/homemade all-butter croissant

4 eggs
6 tbsp whole milk
1 tbsp butter, melted
4 slices of cheddar cheese, cut in triangles
scallion/spring onion, chopped

salt and freshly grounded black pepper, to taste


1. To heat croissants: preheat oven to 180C, and heat up croissants for approximately 4 to 5 minutes on a wire rack.

2. Slice croissants lengthwise, making a pocket.

3. Lay the cheddar cheese in the pockets.

4. In a small bowl, beat the eggs together with the whole milk and melted butter.

5. Heat up a small saucepan on low heat.

6. Pour the mixture in and season with a pinch of ground black pepper and salt.

7. Do not stir it constantly, but instead, pull the eggs towards you when they have started to harden just a little. Take it off the heat immediately when there is no liquid egg left in the pan. The heat retained in the eggs will continue to cook slowly and gradually.

8. Divide into four equal portions. Then, transfer the scrambled eggs into the croissants, and serve immediately.