Croissant and Scrambled Eggs
breakfast: the French edition
toasted croissant and scrambled eggs
Breakfast: the french edition – croissant and scrambled eggs
A fresh croissant is a thing of beauty: light, fluffy, buttery layers of yummyness. We love it for breakfast, with tea or coffee and we usually like to smother things on it (Nutella anyone?). But a stale croissant… oh, who would even want that? The usual (sensitive thing) to do with them is the croissant equivalent of bread & butter pudding. But then again, I rarely have more than 2 croissants left over. And pudding seems too much of a trouble. So toast it is then. But not just any toast. Let me explain. I cut the croissant in half and lightly fry it in a pan with a bit of butter. Then, I start spreading things on it. The ‘nice and easy’ option is more butter and some strawberry jam. The ‘not guilty at all’ option is lots of Nutella. The ‘posh’ option is scrambled eggs, something green and parmesan.
Breakfast: the French Edition
- 2 stale croissants
- 20 g butter
- 4 eggs
- Cut the croissants lengthwise and lightly fry each half in a hot pan with butter.
- Meanwhile, cook the scrambled eggs on a low heat until creamy. Finish with a knob of butter.
- To serve, place half of the croissant on a serving plate, add a handful of watercress, add the scrambled eggs and season with salt and pepper. Garnish with parmesan shavings, than place the other half of the croissant on top.