Scrambled Eggs Croissant-wich

Name: Scrambled Eggs Croissant-wich
Total time: 1800 s
Yield: Serve 2 servings
Cuisine: British
Ingredients: 1 Fresh Tomato,; 3 Eggs,; 2 TBSP Unsalted Butter,; 2 Leftover Croissants,; Mayo, For Spreading; Pinch Sea Salt,; Pinch Black Pepper,; Scallions / Chives / Parsley, For Garnishing

Daniel Lim @fatdoughsg

Singapore

My 2 daughters are hungry, my neighbors just gave me some store-bought croissants, so I decided to whip up something that takes about 30 mins to prepare.

Daniel Lim @fatdoughsg

Singapore

My 2 daughters are hungry, my neighbors just gave me some store-bought croissants, so I decided to whip up something that takes about 30 mins to prepare.

Saved

Ingredients

30 mins

Serve 2 servings

1Fresh Tomato,
3Eggs,
2 TBSPUnsalted Butter,
2Leftover Croissants,
Mayo, For Spreading
PinchSea Salt,
PinchBlack Pepper,
Scallions / Chives / Parsley, For Garnishing

Saved

Steps

30 mins

1

Bring a pot of water to a boil.
Slit 2 cuts to create a "x" at the bottom of the tomato.
Blanch for 45 secs.
Remove from heat and plunge into iced water.
Peel off the skin.
Dice and set aside.
2

Add eggs and butter on a bain marie or a double boiler.
Keep stirring until the butter has melted.
Continue stirring until the eggs are sticking to the sides.
This should be the consistency of scrambled eggs, not too runny and not too cooked.
3

Remove from heat, the eggs will still continue to cook.
Set aside.
4

Slice the croissants into halves, but all the way thru'.
Spread some mayo.
Lightly toast in a skillet, mayo side down.
5

Remove from heat and assemble: eggs, tomatoes, greens, salt and pepper.
Serve immediately.