Breakfast Croissant Recipe

Warm croissants

Preheat oven to 325°F (160°C). Place croissants on a baking sheet cut-side up (if pre-sliced) or whole. Warm in oven for 5–7 minutes until heated through and slightly crisp on the exterior. Remove and keep warm.

Slice and butter

If croissants are whole, slice each croissant horizontally, leaving a hinge if desired. Spread 1/2 tablespoon unsalted butter on the cut side of each croissant while warm so the butter melts into the crumb.

Add cheese

Divide the grated cheddar between the two croissants. Place a small handful of cheese on the bottom half of each croissant so it will melt slightly when the hot eggs are added.

Whisk eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy — this creates tender scrambled eggs.

Cook low and slow

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and foamy but not browned. Pour the egg mixture into the pan. Allow the eggs to set at the edges for 10–15 seconds, then using a silicone spatula, gently pull the cooked edges toward the center. Continue folding slowly and intermittently, letting curds form and rest, until the eggs are mostly set but still slightly glossy — about 3–4 minutes total. Remove from heat just before fully set; residual heat will finish them.

Season and finish

Taste and adjust seasoning if needed (use the reserved 1/2 teaspoon salt and 1/4 teaspoon pepper as needed). Immediately portion the eggs onto the cheese-lined bottoms of the warm croissants, dividing evenly between the two sandwiches. Place the croissant tops over the eggs.

Dress the salad

In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning.

Toss and plate

Place 2 cups mixed salad greens on each of two plates. Scatter 4 halved cherry tomatoes over each portion. Drizzle half the dressing over each salad and toss gently to coat. Serve alongside the croissant sandwiches immediately.