You won’t need an excuse for breakfast in bed with these delicious breakfast croissants, filled with creamy scrambled eggs.
Prep: 10 min / Cook: 10 min / Serves 4
Preheat oven to 150 degrees celsius, chop the four croissants in half and place into the oven for 5-10 minutes to lightly toast. Remove croissants and set aside.
In a bowl lightly whisk eggs, milk, parsley and pinch of salt.
Heat a non-stick pan, place the butter in it and let it gently melt. Pour the egg mixture and mix in a circular motion with a spatula until golden and fluffy. Remove from the pan.
Split the scrambled eggs equally into four parts and place in the now golden, warm croissants. Enjoy!