Scrambled egg and ham croissant

Recipe: Scrambled Egg And Ham Croissant


  • 2 x 240g pkts cherry truss tomatoes
  • 8 free-range eggs
  • 125ml (1/2 cup) pouring cream
  • 20g butter, chopped
  • 4 large croissants, warmed, halved horizontally
  • 100g shaved leg ham


  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place tomatoes on tray and bake for 12 minutes.
  2. Meanwhile, heat a 22cm non-stick frying pan over medium heat. Whisk the eggs and cream in a bowl until just combined.
  3. Heat the butter in the pan until foaming. Swirl the pan to coat the base. Add the egg mixture and cook, without stirring, for 30 seconds.
  4. Use a flat-edged wooden spoon to push the mixture, scraping the bottom of the pan rather than stirring, from one side of the pan to the other.
  5. Repeat every 10 seconds, lifting and folding the egg, until three-quarters of the egg mixture is cooked. Remove from the heat and gently fold the egg twice.
  6. Divide the croissant bases, cut-side up, among serving plates. Top with ham and egg. Season with salt and pepper. Top with remaining croissant and serve with tomatoes.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)