Croissant Breakfast Sandwich with Scrambled Eggs

I think croissants should be a food group on their own. The rich buttery, flaky, melt in your mouth is one of life’s greatest pleasure specially when you wait to eat it as a treat, yes they’re a treat. Making good croissants is a labor of love and a tad painstaking when made at home at least for me. One of my best memories of Paris is eating freshly made Almond or Pistachios croissants while walking the city’s beautiful streets. And trust me literally every bakery makes wonderful croissant, Ive never had a bad croissant in France. There’s something very romantic about tearing little flaky pieces of this handheld beauty savoring its luxurious taste and finally washing it down with a coffee.

Thankfully we have some wonderful bakeries and a few grocery stores that make fairly decent croissant around town. So when we feel like a little indulgent weekend breakfast is in order we pickup freshly made croissants at our local bakery and fill them up with soft scrambled eggs and all kinds of goodies. The choice of fillings are endless, I love savory ones, my favorites are smoked salmon, fresh dark greens, avocado and for vegetarian option skip the smoked salmon and add some goat cheese. The salty goat cheese is a wonderful combination with the creamy soft scrambled eggs and a perfect substitute for smoked salmon. Hope you’ll give this recipe a try and share your experience, would love to know your favorite fillings.

Croissant Breakfast Sandwich with Scrambled Eggs Makes 3 Sandwiches

Ingredients

• 3 fresh croissants
• 3-4 fresh organic eggs
• 1 tablespoons chopped chives, optional
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon butter or olive oil
• Sea salt and freshly cracked black pepper
• 3-4 ounces smoked salmon or goat cheese for vegetarian option
• 1 avocado, thinly y sliced
• 1 tomato, thinly sliced
• 1-2 tablespoons fresh herbs (dill, parsley)
• 1 handful of fresh soft greens (baby spinach, spring greens, arugula)

Instructions

1. Crack the eggs into a bowl. Add salt, black pepper, chives, nutritional yeast if using and whisk until everything is well mixed evenly.
2. Heat a frying pan or skillet on low/medium heat with a tablespoon of butter. When melted, add the egg mixture. When the eggs start to set, swipe a spatula under the edges of the pan and fold to create large soft curds.
3. Continue this process, gently folding the liquid eggs to form curds. Take the pan off the heat when the eggs are almost set as the continue to set with the residual heat. You should have some soft scrambled eggs by now. Transfer the eggs to a plate. Keep warm.
4. Slice tomato, avocado and separate slices of smoked salmon. Slice the croissants 3/4 way keeping the back edge intact to open, but not all the way through.
5. Place thinly sliced tomato, avocado and smoked salmon. Spoon in some of the scrambled eggs and top with greens and fresh herbs. I like extra cracked black pepper. Enjoy!