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Scrambled Eggs

2
Breakfast
Lunch
Scrambled Eggs
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Scrambled Eggs

Introduction

Are you ready for an egg-cellent breakfast that will get your day off on the right foot? Our scrambled eggs recipe is super easy to make, with only a handful of ingredients. Serve them between buttery croissants and pack your plate full with fluffy, buttery goodness.

Ingredients

Method

1
Heat the oil in a small frying pan and fry baby spinach until just wilted. Set aside.
2
In a bowl, add the eggs, milk and chives and whisk until just combined.
3
Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2-3 mins, stirring until the eggs are beginning to thicken and scramble. Continue to cook until the eggs are cooked to your liking.
4
Using a bread knife, carefully cut the croissants in half horizontally. Add two slices of ham on the base of each croissant. Divide the scrambled eggs between the croissants, and top with half the spinach on each. Close croissants and serve immediately.

Products featured in this recipe

Croissant

Croissant

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FAQs

Making scrambled eggs is a quick and easy recipe. All you need to do is crack the eggs, whisk them together, add your extra ingredients and then cook them in a pan over medium heat. You’ll want to keep stirring to create soft and fluffy scrambled eggs. 

Yes, you can add milk to scrambled eggs to help create creamy, fluffy scrambled eggs. Milk isn’t a necessary ingredient, but it can make all the difference in the texture!

You can add a range of ingredients to make your scrambled eggs taste better. From cheese to fresh herbs and vegetables. Our favourite method is to serve them with ham and spinach, between a buttery croissant!    

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