Buy all ingredients right below the recipe
INGREDIENTS FOR FILLED CROISSANT
- 5 eggs
- 2 tablespoons whipping cream
- 25 g butter
- Salt
- Pepper
- 4 slices ham
- 2 butter croissants
INGREDIENTS FOR LIGHT ARUGULA SALAD
- 30 g arugula (2 handfuls)
- 4 cherry tomatoes
- 1/3 cucumber
- Juice from half a lemon
- 2 tablespoons olive oil
- Salt
- Pepper
METHOD FOR CREAMY SCRAMBLED EGGS
- 1Heat a pan over low heat and cut the butter into small cubes.
- 2Place about 5 g of butter (2 small cubes) into the pan and let it melt. In a bowl or mug, whisk the eggs with the cream.
- 3Pour the mixture into the heated pan and stir gently for 3 minutes. The mixture should achieve a creamy consistency during this time.
- 4Add all the remaining butter to the eggs and continue stirring over low heat for about 1.5 minutes, until the eggs reach the desired consistency. This should be creamy, meaning still slightly runny. Season the eggs with salt and pepper to taste.
METHOD FOR SERVING
- 1Slice the croissants lengthwise (do not cut all the way through; the top and bottom halves should remain connected on one side, which will make both filling the croissant and eating it easier) and place two slices of ham into each. Layer the prepared scrambled eggs on top. You can serve with a light arugula salad.
METHOD FOR LIGHT SALAD
- 1Cut the tomatoes into smaller pieces and the cucumber into thin slices. Place both into a bowl and mix with arugula, olive oil, and the juice from half a lemon. Season with salt and pepper to taste.
