Scrambled Eggs Stuffed Croissant with Fried Potatoes

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I had some croissant pastries left in the kitchen so I used them for making this recipe. You can replace them with general puff pastries or with your regular sandwich bread. This preparation is a complete breakfast and tastes best with a glass of flavored milk or with a cup of strong coffee. Instead of potatoes, you can use broccoli and carrots too. The recipe itself is quite easy-to-make and can be prepared in a few simple steps. Vegetarians can use crumbled cottage cheese instead of eggs. Similarly, instead of diced potatoes, you can use regular potato finger fries. Do not forget to use fresh green local herbs to enhance the flavor. Let's quickly make the fulfilling scrambled eggs preparation.

Herb flavored scrambled eggs and fried potatoes
Scrambled Eggs Stuffed Croissant with Fried Potatoes
Author:

Fried potatoes with scrambled eggs

Enjoy the buttery scrambled egg stuffed in puffy croissant pastry and served with equally delicious fried potato dices flavored with fresh herbs and spices.

Preparation Time: 20 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients:
  • 4 croissant pastries
  • 8 eggs
  • 4 tsp fresh whipped cream
  • 1/5 tsp fresh ground pepper
  • handful of fresh green herbs (chopped)
  • 350 gm potatoes (peeled and diced)
  • 2 tsp lime juice
  • pinch of white pepper powder
  • 4 tsp extra virgin olive oil
  • 50 gm butter
  • sea salt to taste

Instructions:

  1. Break all the eggs in a bowl and add cream, ground pepper and sea salt in it.
  2. Whip it for about 2 minutes.
  3. Put a large flat nonstick pan on a medium flame and add butter in it.
  4. As soon as the butter melts down, pour whipped eggs in it.
  5. At the same time, sprinkle half of the chopped herbs.
  6. Take a wooden spatula and run it across the eggs as it slowly bubbles.
  7. Turn around and run the spatula gently few times till the eggs are almost done. Switch off the flame.
  8. Seal diced potatoes in aluminum foil and make a cut in it.
  9. Microwave on a high setting for about 30 seconds.
  10. Heat olive oil in a nonstick pan.
  11. Add half done potato dices in it and switch the flame to medium.
  12. Season with white pepper powder, sea salt and a splash of lime juice.
  13. Stir fry while tossing gently for about 4 to 5 minutes.
  14. Add the remaining half of the chopped green herbs and toss once more.
  15. Switch off the flame and cover with pan lid.
  16. Slit croissant pastries from between with a sharp knife.
  17. Stuff scrambled eggs between all the puffy pastries.
  18. Serve with flavored fried potatoes.

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