Scrambled Egg Croissant Sandwich
Store-bought croissants are split and filled with hearty scrambled eggs with ham and tomatoes. Customize your scrambled eggs with some cheese, scallions, or herbs.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 sandwich 1x
- Category: Sandwiches, Breakfast and Brunch, Lunch, eggs
Ingredients
Scale
- 2 large eggs
- 3 to 4 tablespoons milk or half-and-half
- 1 tablespoon finely chopped green onion
- 1 tablespoon diced tomato
- 1 tablespoon diced cooked ham
- dash salt
- dash pepper
- 1 tablespoon butter
- 1 croissant (or lightly toasted and buttered split English muffin)
Instructions
- In a medium bowl, whisk the eggs with the milk, green onion, tomato, and ham. Add a dash of salt and a dash of black pepper.
- Melt the butter in a small skillet over medium-low heat. When butter is hot, add the egg mixture; cook until slightly set around edges. Begin turning the edges inward with a spatula, turning over when the bottom is set.
- When the eggs are set and firm, place them on half of the split croissant (or English muffin) and top with the other half.
Find it online: https://classic-recipes.com/egg-croissant/