Croissant Breakfast Plate with Scrambled Eggs & Avocado

Croissant Breakfast Plate with Scrambled Eggs & Avocado

Serves: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

For the Scrambled Eggs

• 4 large eggs

• 2 tablespoons milk or heavy cream

• 1 tablespoon butter

• Salt, to taste

• Black pepper, to taste

• Fresh chives or parsley, finely chopped (optional)

For the Plate

• 2 butter croissants

• 1 ripe avocado, sliced

• ½ cup Greek yogurt or whipped cream cheese

• ½ cup fresh blueberries

Instructions

1. Prepare the Eggs

1. Crack the eggs into a bowl.

2. Add milk (or cream), a pinch of salt, and black pepper.

3. Whisk gently until just combined (do not overwhisk).

2. Cook the Scrambled Eggs

1. Heat a non-stick pan over low to medium heat.

2. Add butter and let it melt without browning.

3. Pour in the eggs.

4. Stir slowly with a spatula, pushing the eggs from the edges toward the center.

5. Cook until the eggs are soft, creamy, and slightly glossy.

6. Remove from heat and sprinkle with chopped herbs if using.

3. Warm the Croissants

• Warm croissants in the oven at 170°C / 340°F for 3–5 minutes, or briefly toast them until lightly crisp on the outside.

4. Prepare the Avocado

• Slice the avocado and season lightly with salt and a squeeze of lemon juice (optional).

5. Assemble the Plate

1. Place one croissant on each plate.

2. Add a generous portion of scrambled eggs.

3. Arrange avocado slices neatly beside the eggs.

4. Spoon Greek yogurt (or cream cheese) onto the plate.

5. Add fresh blueberries as a refreshing side.

Serving Tips

• Serve immediately while the eggs are warm.

• Optional additions: smoked salmon, honey drizzle over yogurt, or a sprinkle of chili flakes on eggs.

• Pair with coffee, tea, or fresh juice for a complete breakfast.