Breakfast Croissant


When the weekend rolls around I like to sip my morning coffee a little longer and treat myself to a special breakfast. Breakfast Croissant is the perfect way for me to start my day. Fluffy scrambled eggs are speckled with fresh chives and layered in a perfectly flakey croissant. Tucked under the eggs are a few slices of crisp bacon drizzled with maple syrup. The salty bacon and sweet syrup highlight the delicate onion flavored eggs and are the perfect accompaniments to the croissant. Give it a try and I know you'll love it.


Ingredients for Breakfast Croissant:


1 large croissant

3 eggs

3 tablespoons whole milk

1 tablespoon butter

2 slices cooked bacon

1-2 teaspoons maple syrup

chives

kosher salt

black pepper


Time-Saving Tip: Cook the bacon the day before and keep it refrigerated; gently heat it in the microwaves for 20 seconds.


Let's see what we need.

We're ready to cook.


Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper; add some cut chives.


Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy, not hard and dry.


Cut the croissant in half and top it with warm bacon and drizzle with the maple syrup. Gently transfer the eggs, so they remain in a large piece and season with more salt and pepper.


It's ready! Breakfast Croissant is easy and simply delicious. This sandwich is all about the creamy-soft scrambled eggs and the pure flavors.


Enjoy!


Breakfast Croissant:


  • 1 large croissant

  • 3 eggs

  • 3 tablespoons whole milk

  • 1 tablespoon butter

  • 2 slices cooked bacon

  • 1-2 teaspoons maple syrup

  • chives

  • kosher salt

  • black pepper

  • Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper; add some cut chives.

  • Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy, not hard and dry.

  • Cut the croissant in half and top it with warm bacon and drizzle with the maple syrup. Gently transfer the eggs, so they remain in a large piece and season with more salt and pepper.

  • Time-Saving Tip: Cook the bacon the day before and keep it refrigerated; gently heat it in the microwaves for 20 seconds.

2018 Cranberry Walk