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Breakfast: the French Edition

Prep Time5 mins
Cook Time10 mins
Servings: 2


  • 2 stale croissants
  • 20 g butter
  • 4 eggs
  • watercress
  • parmesan
  • salt
  • pepper


  • 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.