• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Brunch: Swiss Scrambled Eggs, Croissants and Shakes

December 13, 2012

Believe it or not, this breakfast-brunch was not a hangover cure. We have been recovering from the winter flu bug and I’m trying to cram in as many vitamins and as much goodness into us all as possible. So, here are my Swiss Scrambled Eggs – a warmed all-butter croissant, filled to the brim with spinach, ham, Gruyère cheese and scrambled eggs. You could use cheddar, but then it wouldn’t be a Swiss Scramble. On the side, a shot of raspberry and oat, live yoghurt shake. I think that’s us feeling a whole lot better already.

Repair, restore, recover – that’s my theme today.

Swiss Scramble

Swiss Scramble with Croissants

Serves 2

Ingredients:

  • 1 teaspoon olive or rapeseed oil
  • 50g ham or bacon, chopped
  • A handful of fresh spinach or about 5 frozen balls of spinach
  • 4 eggs, lightly beaten
  • 50g  Gruyère cheese, grated
  • 2 large croissants

Method:

  1. If you are using frozen spinach, put it in a bowl and microwave it for a minute or so, until defrosted. Drain any excess water. Put it to one side.
  2. Take a frying pan and add a teaspoon of oil. Add the ham or bacon to the pan and fry for a few minutes. If using bacon, make sure it is cooked and a bit crispy.
  3. Add the spinach and stir into the ham/bacon. Add the beaten eggs and stir the eggs around the pan a little. Before the eggs are fully cooked, add the grated Gruyère cheese and mix until the eggs are scrambled/cooked to your liking.
  4. Split the croissants in half lengthways. Heat for ten seconds in the microwave if you want them warm. Fill with the scrambled eggs and serve.

As an alternative, or for a treat, use smoked salmon in place of the ham/bacon.

Good Heavens

Good Heavens!

A word about the shakes. No, not those kind of shakes. We’ve been trying some Good Morning breakfast drinking yogurts by Good Heavens! They are a great alternative to making your own smoothies if time is short, or if you’re sick, like we were. Little shots (125ml) of creamy yogurts at less than 100 calories per bottle. If you are five years old, then 100 calories in an otherwise pretty unadveturous diet is an extra hit. If you are me, and every 100 calories count, these drinks are creamy enough to taste indulgent, but are not off the scale. They are aimed at adults, but my kids liked the ‘Luscious Strawberry’ flavour the best, as it was smooth. I liked the ‘Raspberry, Oats and Honey’ flavour, they were quite tangy. I also like the fact they are made in a boutique dairy, yet you can pick them up fairly easily at the supermarket.

Swiss Scramble

Hope you try the stuffed croissntas. On Christmas Day, I like to make these with smoked salmon, spinach and swiss cheese.

Swiss Scramble

That’s Captain Barnacles trying to get in on the action. We’ll let him.

Sending this across to Helen’s Breakfast Club this month themed as ‘Brunch’ and hosted by Bangers and Mash.

With thanks to Good Heavens! for the drinking yoghurt samples. You can find the Good Heavens! dairy on Twitter @GoodHeavens1

Filed Under: Blogging Tips and Know How, Breakfast and Brunch, Product Reviews16 Comments

« The St Albans Cookbook Club #1
Simple and in Season November Round Up and December Link Open »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Jeanne @ CookSister! says

    December 19, 2012 at 1:47 pm

    OMG it is not remotely breakfast time but you have me fantasising about croissants brimming with cheesy, eggy goodness now… Swoon!

    Reply
  2. Andrea Mynard says

    December 13, 2012 at 8:53 pm

    Looks yummy Ren. You’ve reminded me to have croissants in the freezer for Christmas, these look great holiday brunch food.

    Reply
    • Ren says

      December 15, 2012 at 10:24 am

      Thank you Andrea, hope you are keeping well and looking forward to Christmas x

      Reply
  3. Sarah Maison Cupcake says

    December 13, 2012 at 1:42 pm

    That looks gorgeous – I admire your restraint to photograph this before eating it!

    Reply
    • Ren says

      December 15, 2012 at 10:23 am

      Thanks Sarah, nearly got eaten by the Octonauts!

      Reply
  4. Laura@howtocookgoodfood says

    December 13, 2012 at 12:29 pm

    I always have a some croissants in the freezer. They are great both savoury and sweet. Swiss scrambled eggs are new to me but sound totally yum! Could be this for a Christmas brekkie!

    Reply
    • Ren says

      December 15, 2012 at 10:23 am

      Hope so! Thanks for the lovely comment. I don’t to freeze mine but its a good idea to keep them fresh.

      Reply
  5. Katie Bryson says

    December 13, 2012 at 11:47 am

    That looks ultra yummy – we’re big on croissants in this house but rarely in a savoury way… this has given me some much needed lunch inspiration. Hope you’re all on the mend Ren – these winter bugs are most pesky indeed!

    Reply
    • Ren says

      December 15, 2012 at 10:22 am

      Thank you Katie, we love savoury fillings, as I said, great with smoked salmon, too. We are getting better thank you!

      Reply
  6. thelittleloaf says

    December 13, 2012 at 11:44 am

    Swiss scrambled eggs sound divine, why do I not make these more often? It’s all about croissants at Christmas so will definitely be making these 🙂

    Reply
    • Ren says

      December 15, 2012 at 10:22 am

      Thanks for your lovely comment, hope they feature as a Christmas breakfast somewhere!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design