Breakfast Croissants

//Breakfast Croissants

Breakfast Croissants

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

4 croissants

8 fresh organic eggs

100ml Camperdown Dairy Jersey Milk

Pinch of sea salt

50g Camperdown Dairy Salted Butter

1 tablespoon flat-leaf parsley, finely chopped

Salt, pepper and extra parsley to garnish

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!

2018-08-16T11:29:02+00:00 June 18th, 2018|Recipes|0 Comments