Scrambled Egg Croissant

Ingredients

• 2 large croissants
• 4 large eggs
• 2 tbsp butter
• 2 tbsp heavy cream
• ¼ tsp salt
• ¼ tsp black pepper
• ½ medium cucumber
• 1 sprig fresh rosemary

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Slice the 2 croissants in half horizontally and place them cut-side up on a baking sheet. Warm in the oven for 5-7 minutes until crisp and fragrant.

2. 2

   While the croissants warm, crack the 4 eggs into a bowl. Add the 2 tbsp heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.

3. 3

   Melt the 2 tbsp butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 30 seconds until the edges just begin to set.

4. 4

   Using a silicone spatula, gently push the eggs from the edges toward the center, folding continuously. Cook for 2-3 minutes, until the eggs are softly set but still glossy and creamy—remove from heat while they look slightly underdone.

5. 5

   Slice the 1/2 cucumber into thin rounds. Pick the leaves from the 1 sprig rosemary and chop finely.

6. 6

   Place the bottom halves of the warm croissants on plates. Divide the scrambled eggs evenly between them, then top with cucumber slices and a sprinkle of chopped rosemary. Close with the croissant tops and serve immediately.

Tools you’ll need

• baking sheet
• mixing bowl
• whisk
• nonstick skillet
• silicone spatula
• knife
• cutting board

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