I woke up one day with the craving for scrambled eggs stuffed into a croissant and I think this was probably influenced by the fact that my brother had bought a couple of boxes of pastries and a couple of them were croissants!
Since I no longer have a helper, and I'm also the household's unofficial dishwasher, I decided to scramble my eggs the laziest of ways - using the microwave. This ensures that you only have 1 bowl and 1 plate to wash up while still enjoying fluffy eggs in buttery pastry.
What you need:
2 eggs
1/4 cup milk
tiny bit of butter or margarine (optional)
salt and pepper to taste
2 mini croissants or 1 regular croissant
How to prepare:
- Toast your croissant and while it's toasting, crack your eggs into a microwavable bowl and whip it with the milk, salt and pepper. You can add in a bit of butter or margarine if you want it to be really decadent. Alternatively, just add in a couple drops of sesame oil or 1 teaspoon of olive oil. This is to add flavour as well as to prevent as much sticking to the bowl as possible.
- Take your egg mixture and put it into your microwave for 30 sec on high.
- Stir the mixture and then set it for another 30 sec.
- Your egg mixture should be thickening or coagulating by now. It really depends on the power of your microwave. Fork through the mixture and put it in for another 20 or 30 sec, depending on its current consistency.
- When you see that there is still about 1 teaspoon to 1 tablespoon of uncooked egg mixture, this means that your scrambled egg is ready. Take it out of the microwave and just start using your fork to smash the egg and really mix everything together.
- Slice your croissants at the side to create pockets to stuff your scrambled eggs.
Voila! It's really very easy and you'll have your breakfast or brunch in 3 min.
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