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Scrambled Egg Croissant Breakfast Sandwich

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Scrambled egg croissant breakfast sandwiches are filled with avocado, goat cheese scrambled eggs and baby spinach. A great lazy breakfast.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Diet: Vegetarian

These scrambled egg croissant breakfast sandwiches make a fantastic lazy breakfast or brunch treat. The fresh croissants are filled with a generous layer of mashed avocado, some delicious and creamy goat cheese scrambled eggs, and perfectly seasoned shallot baby spinach here and there.

Ingredients

Scale
  • 2 large croissants
  • 1 large avocado
  • 2 handfuls baby spinach leaves
  • 1 teaspoon shallots, minced
  • ½ Tablespoon olive oil + extra for cooking
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon Dijon mustard
  • 4 large free-range eggs
  • Sea salt and freshly ground black pepper
  • 3 ounces (90g) fresh goat cheese, crumbled
  • Dill, chives, or basil snipped with a scissors, to serve

Instructions

  1. Before you start, you can warm the croissants in a preheated 350°F (180°C) oven for a couple of minutes or so, especially if they are not fresh. This will bring back their crispy texture.
  2. In a plate, mash the avocado with a fork, and season with sea salt, freshly ground pepper (and a little bit of pili pili if desired). Taste and adjust the seasoning as needed.
  3. In a bowl, prepare the vinaigrette by whisking together the Dijon mustard, olive oil, balsamic vinegar, and shallots. Add the baby spinach and toss well. Set aside.
  4. Slice open the croissants (without slicing all the way through) and fill with a few baby spinach leaves. Top with a generous layer of mashed avocado.
  5. In a medium bowl, whisk the eggs together until combined. Season with salt and pepper. Drizzle some olive oil in a medium pan placed over medium-low heat, and once hot, pour the egg mixture. Using a spatula or a wooden spoon, slowly pull the eggs towards the center. Keep the mixture moving until you have really creamy scrambled eggs. Make sure not to overcook the eggs (take them off the heat while they are still slightly runny and creamy). Stir through the goat cheese. Serve in the open croissants with an extra sprinkle of black pepper and a few snips of dill, chives or basil. Enjoy!

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