Scrambled Egg Croissant

Step 1

Preheat your oven to 350°F (175°C). Slice the 2 croissants in half horizontally and place them cut-side up on a baking sheet. Warm in the oven for 5-7 minutes until crisp and fragrant.

Step 2

While the croissants warm, crack the 4 eggs into a bowl. Add the 2 tbsp heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.

Step 3

Melt the 2 tbsp butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 30 seconds until the edges just begin to set.

Step 4

Using a silicone spatula, gently push the eggs from the edges toward the center, folding continuously. Cook for 2-3 minutes, until the eggs are softly set but still glossy and creamy—remove from heat while they look slightly underdone.

Step 5

Slice the 1/2 cucumber into thin rounds. Pick the leaves from the 1 sprig rosemary and chop finely.

Step 6

Place the bottom halves of the warm croissants on plates. Divide the scrambled eggs evenly between them, then top with cucumber slices and a sprinkle of chopped rosemary. Close with the croissant tops and serve immediately.