Scrambled egg croissants

Creamy eggs, salty prosciutto and sweet tomatoes are a match made in heaven especially when served with a crispy croissant.

Recipe «Scrambled egg croissants» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 4 vine-ripened tomatoes, stems intact, cut in half crossways, 8 slices prosciutto, olive oil cooking spray, 4 croissants, 8 eggs , 1/2 cup pouring cream, 2 tbsp finely chopped chives, 1 tbsp thyme leaves , 1 tbsp butter.

Ingredients:

• 4 vine-ripened tomatoes, stems intact, cut in half crossways 
• 8 slices prosciutto 
• olive oil cooking spray 
• 4 croissants 
• 8 eggs 
• 1/2 cup pouring cream 
• 2 tbsp finely chopped chives 
• 1 tbsp thyme leaves 
• 1 tbsp butter 

Instructions

1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.