A recent trip to NYC provided me with the inspiration for this little beauty of a breakfast. We snaffled one of these in an organic restaurant just below the Brooklyn Bridge, sitting elbow to elbow with a crowd of skinny-jeaned espresso drinkers. My everyday breakfast tends to be scrambled eggs, so I was happy to try something a little different. Although not exactly groundbreaking, the simple addition of rocket and goat’s cheese makes these eggs served on a croissant a fantastic lazy breakfast treat.
2 large croissants
2 handfuls rocket leaves
4 large free-range eggs
Sea salt and freshly ground black pepper
1 tsp butter
90g goat’s cheese
A few chives, snipped with a scissors, to serve
Slice open the croissants and fill with a generous amount of rocket leaves. Set aside.
In a small non-stick saucepan with a handle, whisk the eggs together until combined. Place the saucepan over a medium-low heat and, using a wooden spoon, slowly pull the eggs towards the centre. Keep the mixture moving until you have really creamy scrambled eggs. Make sure not to overcook the eggs — take them off the heat while they are still slightly runny and creamy.