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Scrambled Egg Croissant Breakfast Sandwich with Avocado and Goat Cheese Recipe

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4.1 from 3 reviews

This Scrambled Egg Croissant Breakfast Sandwich is a delicious and satisfying meal featuring creamy scrambled eggs with fresh goat cheese, ripe mashed avocado, and baby spinach tossed in a tangy shallot vinaigrette, all layered inside a warm, flaky croissant. Perfect for a gourmet breakfast or brunch, it combines diverse textures and flavors for a wholesome start to your day.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Sandwich Base

  • 2 large croissants
  • 1 large avocado
  • 2 handfuls baby spinach leaves
  • 1 teaspoon shallots, minced
  • ½ Tablespoon olive oil, plus extra for cooking
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon Dijon mustard

Egg Mixture

  • 4 large free-range eggs
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 ounces (90g) fresh goat cheese, crumbled

Garnish

  • Dill, chives, or basil snipped with scissors, for serving

Instructions

  1. Warm Croissants: Preheat your oven to 350°F (180°C). Place the croissants inside for a couple of minutes to warm them slightly and restore their crispy texture, especially if they are not fresh.
  2. Mash Avocado: On a plate, mash the avocado with a fork. Season with sea salt and freshly ground black pepper. Optionally, add a pinch of pili pili for some heat. Adjust seasoning to taste.
  3. Prepare Spinach Vinaigrette: In a bowl, whisk together the Dijon mustard, olive oil, balsamic vinegar, and minced shallots to make a vinaigrette. Add the baby spinach leaves and toss gently to coat. Set aside.
  4. Assemble Croissants: Slice open the croissants carefully without cutting all the way through. Place a few of the dressed baby spinach leaves inside, then spread a generous layer of the mashed avocado on top.
  5. Scramble Eggs: Crack the eggs into a medium bowl and whisk until combined. Season with salt and pepper. Heat a drizzle of olive oil in a medium pan over medium-low heat. Pour in the eggs and gently pull the mixture toward the center with a spatula or wooden spoon, stirring continuously to create creamy, soft curds. Remove from heat while eggs are still slightly runny and creamy.
  6. Add Goat Cheese: Stir the crumbled goat cheese into the scrambled eggs until slightly melted and evenly distributed.
  7. Finish and Serve: Spoon the creamy scrambled eggs with goat cheese over the avocado and spinach in the croissants. Garnish with snipped dill, chives, or basil and an extra sprinkle of black pepper. Serve immediately and enjoy your flavorful breakfast sandwich.

Notes

  • Warming the croissants refreshes their texture but avoid overheating to prevent drying them out.
  • You can adjust the seasoning of the mashed avocado with chili flakes or fresh herbs for extra flavor.
  • Scrambled eggs should be cooked gently on low heat to keep them soft and creamy.
  • Use free-range eggs and fresh goat cheese for the best taste and texture.
  • The vinaigrette adds a fresh and tangy contrast to the richness of the eggs and avocado.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/scrambled-egg-croissant-breakfast-sandwich-with-avocado-and-goat-cheese-recipe/