Croissant with Scrambled Eggs
Elevate your breakfast game with this irresistibly flaky and buttery Croissant with Scrambled Eggs recipe! Perfectly toasted fresh croissants are filled with silky, creamy scrambled eggs infused with whole milk, a touch of butter, and a sprinkle of finely chopped chives for a pop of freshness. Seasoned with just the right amount of salt and pepper, these eggs boast soft curds cooked to perfection, making each bite luxuriously smooth. Quick and easy to prepare in just 20 minutes, this recipe is ideal for busy mornings, indulgent brunches, or a comforting breakfast treat any day of the week. Serve them warm with a garnish of extra chives for an elegant, restaurant-worthy touch. Keywords: croissant scrambled eggs, easy breakfast recipe, quick brunch ideas, buttery croissants, creamy scrambled eggs.
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Recipe Information
Ingredients
- 2 pieces fresh croissants
- 4 pieces large eggs
- 2 tablespoons whole milk
- 2 tablespoons butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chives
Instructions
Gather all ingredients and equipment: a whisk, a mixing bowl, a non-stick skillet, a spatula, a knife and a cutting board.
Crack the eggs into a mixing bowl and add the milk, salt, and black pepper. Whisk until the mixture is completely uniform and slightly frothy.
Finely chop the chives and set them aside.
Place a non-stick skillet over medium-low heat and add the butter. Allow it to melt slowly, coating the bottom of the skillet.
Once the butter is melted and slightly bubbling, pour the egg mixture into the skillet.
Start stirring slowly with a spatula, pushing eggs from the edges toward the center as they begin to set.
Continue to cook and gently stir until the eggs form soft curds and are cooked to your liking, which should take about 5-7 minutes.
Remove the skillet from the heat and add the chopped chives, stirring them into the scrambled eggs.
Carefully cut each croissant in half horizontally, without fully separating the two halves.
Lightly toast the croissant halves under a broiler for 1-2 minutes, just until they are warm and slightly crispy.
Fill the bottom half of each croissant with scrambled eggs, then place the top half of the croissant over the eggs.
Serve immediately, garnished with additional chives if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 878 mg | 292% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
