Herbed Scrambled Egg On Croissants (Vegetarian Option)
December 04, 2014
"From Recipe+ - the only change I would make is to serve on wholemeal/wholegrain toast as croissants are a no no to me as a diabetic but otherwise would consider this an indulgent Sunday breakfast. BUDGET TIP - use regulat cherry tomatoes VEGERTARIAN OPTION - replace ham with blanched baby spinach leaves."
- Serving Size: 1 (286 g)
- Calories 527.2
- Total Fat - 35.3 g
- Saturated Fat - 17.5 g
- Cholesterol - 499.3 mg
- Sodium - 780.6 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 2.1 g
- Sugars - 7.7 g
- Protein - 24.2 g
- Calcium - 121 mg
- Iron - 3.4 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Preheat oven to 170C (150C fan forced).
Line a baking tray with baking paper.
Remove croissants from packaging and place on prepared tray with tomatoes and spray with oil and bake for 10-12 minutes or until croissants are heated.
Meanwhile, combine eggs and cream in a medium bowl and season with salt and pepper and beat mixture lightly with a whisk to combine.
Melt butter in a large non-stick frying pan over low heat and add egg mixture and cook for 30 seconds, gently stir egg mixture from outer edges to centre until egg forms creamy curds and then stir in chives.
Cut croissants in half and top with ham, them top with scrambled eggs and serve scrambled eggs with tomatoes.
Omit ham for vegetarian option.
No special items needed.