Folded Scrambled Egg Croissant Recipe

Warm up an all butter croissant from the bakery, cut in half and make a folded over, two scrambled egg sandwich with a light and fluffy texture - ideal for breakfast.

Why should your morning start with a simple croissant.

Be creative and make a folded scrambled egg croissant using free range eggs and a croissant you picked up from the store or supermarket bakery.

Be sure to heat through the croissant in the over for 5 minutes before cutting it in half and transferring your scrambled eggs.

How to Make Folded Scrambled Eggs

To make the scrambled egg is easy. To begin, crack open 2 eggs into a bowl and whisk thoroughly.

Then add a pinch of salt and pepper, and one tablespoon of water - to help stop the scrambled eggs browning in the pan - and whisk again.

Now, add 1 tablespoon of cooking oil into a frying pan and bring it up to medium temperature - to warm up the oil.

Poor in the egg mixture and let it sit for 10 to 15 seconds, mix it up with your whisk then allow it to cook for a farther 10 to 15 seconds - before whisking it again.

Finally, and this may seem impossible giving the texture at this point - with a spatula, fold over the scrambled eggs like you would an omelet - and its done.

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