I’m always on the lookout for quick and easy recipes. This gorgeous cheese and chive scrambled egg croissants recipe just so happens to be that and perfect for any time of day! Breakfast, brunch, lunch, a light tea… basically, whenever you fancy it. This one’s a delicious keeper, I promise.
You can always create variations depending on what you’re in the mood for too! Maybe switch out the scrambled eggs for egg mayo. Or even an omelette style, like in this tomato and egg cob recipe.
Here is what you will need to serve 2.
- 4 Eggs
- 50g Extra Mature Cheddar Cheese, Grated
- Splash of Milk
- Salt
- 1 heaped tbsp Fresh Chives, Chopped
- 2 Large Croissants
- 2 Slices of Ham
Essential Equipment
- Non Stick Frying Pan
Cheese & Chives Scrambled Egg Croissant Recipe
Firstly, in a jug or bowl, beat together the eggs, cheese, milk & a generous pinch of salt with a fork until blended.
Then heat a large non stick frying pan over a medium heat. When the pan is hot, pour in the egg mixture.
Whilst constantly scraping the egg from the bottom and sides of the pan, cook the eggs until they are softly scrambled. (If it starts leaking water, you’ve gone too far!) It shouldn’t take any longer than 5-10 mins depending on the size of your pan.
Now your eggs are ready, mix through the chives & any more salt if you think it needs it. Then take the pan off the heat.
Next, slice your croissants in half lengthways. At this point you can warm them up for a few minutes in a moderate oven if you like, or simply enjoy cold.
Either way, spread both sides with a little butter (optional) then add in the ham.
Finally, spoon in the scrambled egg & devour immediately!
How tempting does that look?! It really is a beautiful all rounder. Quick & easy to make, cheap, minimal pots, perfect for any time of day and tastes absolutely incredible! This Cheese & Chive Scrambled Egg would also be delicious on toasted muffins, bagels, toast or pretty much anything to be honest. You could even add in a few chilli flakes for an extra kick if you like.
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason
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