Scrambled egg croissants


  • 4 vine-ripened tomatoes, stems intact, cut in half crossways
  • 8 slices prosciutto
  • olive oil cooking spray
  • 4 croissants
  • 8 eggs
  • 1/2 cup pouring cream
  • 2 tablespoons finely chopped chives
  • 1 tablespoon thyme leaves
  • 1 tablespoon butter


  1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
  2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
  3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
  4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.

Recipe courtesy of Taste.

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