Herbed Scrambled Eggs on Croissants

clock 15 minutes + 15 minutes bowl Serves 4


  • 250 g cherry truss tomatoes
  • oil spray
  • 8 eggs
  • salt and pepper
  • 1/2 cup cream
  • 30 g butter
  • 2 Tbsp finely chopped chives
  • 100 g shaved ham
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  • 1. Preheat oven to 170°C. Line a baking tray with baking paper. Place tomatoes on the tray and spray with oil. Bake for 10-12 minutes.

  • 2. Combine eggs and cream in a medium bowl. Season with salt and pepper. Beat mixture lightly with a whisk to combine.

  • 3. Melt butter in a large non-stick frying pan over low heat. Add egg mixture. Cook, 30 seconds. Gently stir egg mixture from outer edges to centre until egg forms creamy curds. Stir in chives.

  • 4. Cut croissants in half. Top croissants with ham, then top with scrambled eggs. Serve scrambled eggs with roasted tomatoes

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