All Sandwiches logo
Folded Scrambled Egg Croissant Recipe
BY

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.

PREP:
5 MIN.
COOKING TIME:
5 MIN.
SERVINGS: 1

INGREDIENTS

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

INSTRUCTIONS

1
To start, follow the cooking instructions above to prepare your scrambled eggs
2
Then, place your croissant onto a baking try in a pre-heated oven at Gas Mark 5 (or 190C, 375F) - for 5 minutes
3
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
4
Again, follow the instructions laid out above in detail on how to cook folded scrambled eggs
5
Take your croissant out of the oven and cut in half before spreading with soft butter
6
Once the scrambled eggs are cooked, fold over and directly transfer on to the croissant half
7
Eat right away well the croissant and scrambled eggs are still warm

NUTRITIONAL DETAILS:

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

SHARE THIS RECIPE: