Breakfast Croissant Recipe
Two fluffy scrambled eggs with diced ham and cheddar cheese on a croissant, served with hashbrowns
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Ingredients
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Croissant Sandwich
Hashbrowns
Method
Croissant Sandwich
- 1
Prepare the Eggs
In a medium bowl, crack the eggs and whisk them together with salt and black pepper until well combined and slightly frothy.
- 2
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Pour in the whisked eggs and let them sit for about 30 seconds before gently stirring. Add the diced ham and continue to cook, stirring occasionally, until the eggs are fluffy and fully cooked, about 3-4 minutes.
- 3
Add Cheese
Sprinkle the cheddar cheese over the eggs, allowing it to melt slightly before removing from heat.
- 4
Assemble the Sandwich
Slice the croissants in half and fill each with the fluffy scrambled egg mixture. Close the croissants and set aside.
Hashbrowns
- 5
- 6
Cook the Hashbrowns
In a large skillet, heat the vegetable oil over medium-high heat. Add the grated potatoes and diced onion, spreading them in an even layer. Season with salt and black pepper.
- 7
Fry Until Golden
Cook for about 5-7 minutes without stirring, until the bottom is golden brown. Flip the hashbrowns and cook for an additional 5-7 minutes on the other side until crispy and golden. Remove from heat and drain on paper towels.
