Croissant sandwich fan over here, so I made another recipe using fresh and flaky buttery croissants as a sandwich base. These are perfect for busier days as they only take 10 minutes to make. The eggplant and bell pepper spread I used is only a suggestion – you can use any kind of spread you like, for example a homemade or store-bought pesto. Olive tapenades and add-ons like prosciutto are welcome, too. Use your imagination to build the lazy yet classy breakfast sandwich of your dreams.

Instructions

Cut croissants in half or make a deep cut down the side of each one. Warm them up on a dry pan or in an oven for a couple of minutes.

Meanwhile, whisk eggs until pale and fluffy. Heat a large non-stick pan, add butter (wait until it melts) or oil. Turn the heat to low and pour in the egg mixture.

Your eggs will begin to set on the bottom of the pan. Once there is a thin layer of set eggs on the bottom, start softly pushing the eggs towards the middle of the pan and across it using a non-stick spatula, forming large pillowy curds (the more you break up the eggs when stirring, the smaller curds you will have as a result). Uncooked eggs will then flood any ‘open’ areas on the pan and slowly start to cook.

Continue to do so until the eggs look creamy, but are still a bit wet. The most important task here is to not overcook the eggs. Turn off the heat – eggs will set a bit more from the residual heat in the pan. Season with salt and pepper once done cooking.

Spread the spread of your choice on one half of each croissant. Top with creamy scramble and greens. Serve immediately.