Herb Scrambled Egg Croissant with Cucumber and Radishes

Fluffy scrambled eggs with fresh herbs in a warm croissant, served with crisp cucumber and radishes. A hearty breakfast that comes together quickly and also works well for brunch on the weekend.

By yumbelo · 4 servings · 20 minutes

Ingredients

• 4 pc Croissants
• 8 pc Eggs
• 60 ml Milk
• 20 g Butter
• 100 g Cream cheese
• 1 bunch Chives
• 0.5 pc English cucumber
• 6 pc Radishes
• pinch Salt
• pinch Pepper

Method

1. Warm the croissants in the preheated oven at 160 °C fan for about 4 minutes, until warm and crisp.
2. Whisk the eggs with the milk, salt and pepper in a bowl. Finely chop the chives and stir them in.
3. Melt the butter in a non-stick pan over medium heat. Add the egg mixture and let it set while stirring gently and constantly, until creamy scrambled eggs form.
4. Fold the cream cheese into the scrambled eggs and remove the pan from the heat.
5. Cut the cucumber into thin slices and slice the radishes thinly.
6. Slice open the croissants, fill them with the scrambled eggs and serve with cucumber and radishes.