Recipe in collaboration with Au Pain Doré.

  • 1 slice Au Pain Doré Croissant Loaf
  • 2 Tbsp unsalted butter
  • 2 eggs
  • 1 tsp cold water
  • 1 Tbsp fresh chives
  • Maple Oka Cheese (shredded)
  • Micro greens to garnish
10 min
15 min
1 portion
  1. Lightly butter the slice of croissant loaf and grill on low heat to toast. Set aside.
  2. Whisk the two eggs and 1 tsp of cold water together until the eggs are completely homogenous and liquid-like. Season with salt and pepper and add the chives.
  3. Place a non-stick pan on low heat and melt the remaining butter until it has just begun to bubble.
  4. Add the whisked eggs to the pan and using a silicone spatula, move the eggs around the pan in a quick and constant motion. It will almost appear like you are making scrambled eggs.
  5. Once the eggs begin to set, stop moving them around and try to distribute the loose/liquid portion of the eggs evenly across the top of the cooked eggs.
  6. Place the shredded cheese around the middle of the eggs and begin to quickly fold the eggs over the cheese to create a square. Start with one side, this will create a long edge. Fold the other side to create the second long edge and then finish with the ends.
  7. Place on the toasted slice of Croissant Loaf, top with micro greens for garnish and serve right away.