Fluffy scrambled egg takes on a French feel when its served between the puffed pastry layers of a warm croissant. Perfect for a relaxed weekend breakfast!
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place tomatoes on tray and bake for 12 minutes.
- Meanwhile, heat a 22cm non-stick frying pan over medium heat. Whisk the eggs and cream in a bowl until just combined.
- 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. 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. 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.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set