Description
This feta egg croissant sandwich blends flaky croissants, creamy scrambled eggs, tangy feta, and fresh tomato slices for a simple yet luxurious breakfast or brunch.
Ingredients
Scale
- 2 large croissants
- 4 large eggs
- 1/3 cup crumbled feta cheese
- 1 medium tomato, thinly sliced
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley or dill (optional), for garnish
Instructions
- Preheat your oven to 350°F. Slice the croissants in half horizontally and place them on a baking sheet.
- In a small bowl, whisk the eggs with salt and pepper until fully combined.
- Heat the butter in a non-stick skillet over low heat. Pour in the eggs and stir gently until they are soft and just set.
- Remove the skillet from heat and fold in the crumbled feta.
- Toast the croissants in the oven for 4–5 minutes until warm and slightly crisp.
- Layer the scrambled egg and feta mixture onto the bottom halves of the croissants. Add sliced tomatoes and herbs if using, then close the sandwiches.
- Serve immediately while everything is warm and flaky.
Notes
- For extra flavor, add a swipe of hummus or pesto inside the croissant before filling.
- Use day-old croissants for the best texture after toasting.
- Low heat is key for creamy, soft scrambled eggs.