Go Back

Find more recipes at charlotteslivelykitchen.com

Scrambled Egg Croissant

Scrambled Eggs

Get perfect soft and creamy scrambled eggs every time with this really simple recipe.
Active Time: 8 minutes
Total Time: 8 minutes
Servings: 1 large portion


  • 2 eggs
  • 60 ml full fat milk
  • 1 tsp butter
  • salt and pepper


  • Beat the eggs (2 eggs) and milk (60ml) and season with salt and pepper.
  • Melt the butter in a small frying pan on the lowest possible heat setting on your hob.
  • Once the butter has melted, add the eggs and milk.
  • Leave to cook (don't stir) for about 30 seconds. Then using a large spoon or fish slice scrape down the sides of the pan towards the centre. Repeat every 30 seconds (ish) until you start to see solid lumps appearing in the centre after you've scraped.
  • Once the lumps have started appearing the egg will start to cook more rapidly so start scraping from the sides to the centre about every 10 seconds until the egg is almost set - it will continue to cook in it's residual heat.
  • Serve.


Have you tried this recipe? PleaseĀ leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 198kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 344mg | Sodium: 186mg | Potassium: 200mg | Sugar: 3g | Vitamin A: 695IU | Calcium: 117mg | Iron: 1.5mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotteā€™s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.