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Folded Scrambled Egg Croissant Recipe

Folded Scrambled Egg Croissant Recipe

Warm up an all butter croissant from the bakery, cut in half and make a folded over, two scrambled egg sandwich with a light and fluffy texture - ideal for breakfast.

Why should your morning start with a simple croissant.

Be creative and make a folded scrambled egg croissant using free range eggs and a croissant you picked up from the store or supermarket bakery.

Be sure to heat through the croissant in the over for 5 minutes before cutting it in half and transferring your scrambled eggs.

How to Make Folded Scrambled Eggs

To make the scrambled egg is easy. To begin, crack open 2 eggs into a bowl and whisk thoroughly.

Then add a pinch of salt and pepper, and one tablespoon of water - to help stop the scrambled eggs browning in the pan - and whisk again.

Now, add 1 tablespoon of cooking oil into a frying pan and bring it up to medium temperature - to warm up the oil.

Poor in the egg mixture and let it sit for 10 to 15 seconds, mix it up with your whisk then allow it to cook for a farther 10 to 15 seconds - before whisking it again.

Finally, and this may seem impossible giving the texture at this point - with a spatula, fold over the scrambled eggs like you would an omelet - and its done.

5 MIN.
5 MIN.


1 All butter croissant, from the bakery
2 medium free range eggs
1 tbsp. cooking oil
1 tbsp. water, from the tap
Soft butter, optional
Salt and pepper, optional


To start, follow the cooking instructions above to prepare your scrambled eggs
Then, place your croissant onto a baking try in a pre-heated oven at Gas Mark 5 (or 190C, 375F) - for 5 minutes
During the cooking stage, you can begin by heating up your frying pan for about 1 minute at a low heat and poor in your egg mixture
Again, follow the instructions laid out above in detail on how to cook folded scrambled eggs
Take your croissant out of the oven and cut in half before spreading with soft butter
Once the scrambled eggs are cooked, fold over and directly transfer on to the croissant half
Eat right away well the croissant and scrambled eggs are still warm


Calories: 491 Fat: 34.7g Salt: 0.8g Sodium: 0mg Carbs: 31g Protein: 12.7g Fibre: 1.8g Energy: 2040kJ