Low Sodium Croissant with Scrambled Eggs
Start your morning with a deliciously indulgent yet health-conscious treat: Low Sodium Croissant with Scrambled Eggs. This recipe combines the flaky, buttery layers of handmade croissants with soft, creamy scrambled eggs seasoned with a hint of black pepper for a satisfying low-sodium breakfast. The croissants are expertly crafted using unsalted butter and a traditional lamination technique, creating a golden, airy texture that melts in your mouth. Paired with protein-packed scrambled eggs made light and fluffy with low-fat milk, this dish is perfect for anyone seeking a flavorful yet heart-friendly option. Garnished with fresh chives for a pop of color and subtle bite, this elegant breakfast or brunch idea is both wholesome and irresistibly delicious.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter
- 200 grams Unsalted butter (additional for folding)
- 10 grams Yeast
- 30 grams Sugar
- 250 ml Whole milk
- 6 large Eggs
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Low-fat milk
- 2 tablespoons Fresh chives (optional for garnish)
Directions
Step 1
1. Prepare the Croissant Dough: In a bowl, mix the flour, yeast, and sugar. Gradually add the warm milk and mix until a dough forms. Knead for about 10 minutes until smooth. Cover and refrigerate for 1 hour.
Step 2
2. Laminate the Dough: On a floured surface, roll out the dough into a rectangle. Place the cold butter in the center and fold the dough over to encase the butter. Roll out again and fold into thirds. Repeat the rolling and folding process three more times, refrigerating the dough briefly if it becomes too soft.
Step 3
3. Shape and Proof the Croissants: Roll the dough out into a large rectangle. Cut into triangles and roll each from the base to the tip, forming a crescent shape. Place on a baking tray. Cover and let rise at room temperature for 1-2 hours, until doubled in size.
Step 4
4. Bake the Croissants: Preheat the oven to 200°C (390°F). Bake the croissants for about 15-20 minutes until golden brown. Let cool slightly before serving.
Step 5
5. Scramble the Eggs: In a bowl, whisk the eggs with the low-fat milk and black pepper. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and slowly stir with a spatula, pulling the curds from the edges to the center until just set.
Step 6
6. Serve: Slice the croissants in half horizontally. Pile the scrambled eggs on top of the bottom half of each croissant, if desired, sprinkle with fresh chopped chives. Place the top croissant half over the eggs and serve immediately.
Nutrition Facts
| Serving size | (1594.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5984.9 |
| Total Fat 435.7g | 0% |
| Saturated Fat 246.9g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 2145.8mg | 0% |
| Sodium 603.2mg | 0% |
| Total Carbohydrate 431.8g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 45.9g | |
| Protein 106.2g | 0% |
| Vitamin D 500.6IU | 0% |
| Calcium 695.9mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 1545.1mg | 0% |
Source of Calories