Herbed Scrambled Egg on Croissants Vegetarian Option
Elevate your breakfast or brunch game with this delectable Herbed Scrambled Egg on Croissants, a vegetarian option that's both elegant and easy to prepare. Fluffy scrambled eggs are infused with aromatic fresh chives and parsley, creating a vibrant, herbaceous flavor that pairs beautifully with the buttery richness of fresh croissants. The silky texture of the eggs is achieved with a splash of milk or cream, while optional add-ins like tender baby spinach and tangy crumbled feta bring extra layers of taste and nutrition. Perfectly suited for lazy weekend mornings or a special brunch spread, this dish comes together in just 20 minutes and can be garnished with additional fresh herbs for a polished finish. Pair it with fruit or a light salad for the ultimate indulgent, yet balanced vegetarian breakfast.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 tablespoons Whole milk (or cream)
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Fresh chives
- 1 tablespoon Fresh parsley
- 1 tablespoon Unsalted butter
- 2 pieces Fresh croissants
- 0.5 cups Baby spinach (optional)
- 2 tablespoons Crumbled feta cheese (optional)
Instructions
Crack the eggs into a mixing bowl. Add the milk, salt, and ground black pepper. Whisk well until the mixture is smooth and pale yellow.
Finely chop the fresh chives and parsley. Set half aside for garnish and add the rest to the egg mixture. Whisk to combine.
Slice the croissants in half horizontally. Optionally, lightly toast them in a toaster oven or skillet for a warm, crisp texture.
In a nonstick skillet over medium-low heat, melt the butter. Once it begins to foam, lower the heat slightly to avoid overcooking the eggs.
Pour in the egg mixture. Let it sit undisturbed for 10–15 seconds, then use a silicone spatula to gently stir the eggs, scraping the bottom and sides of the pan.
As the eggs begin to set but are still slightly runny, optionally add the baby spinach and feta cheese. Fold them gently into the eggs.
When the eggs are soft, creamy, and slightly underdone (they will continue cooking after removing from heat), take the skillet off the heat immediately.
Spoon the herbed scrambled eggs onto the bottom halves of the croissants. Sprinkle with the reserved fresh herbs for garnish.
Top with the other half of the croissant and serve warm. Optionally, pair with a side of fresh fruit or a mixed green salad.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 335 mg | 7% | |
*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.
