Level up your weekend breakfast game with this delicious and easy spinach, egg and cheese croissant sandwich. We do the hard part (make the croissants) and you just scramble some eggs and wilt some spinach. Other than that, it’s just a matter of cutting and layering. We labour over our buttery and flaky croissants so you can have the best of the best. Grab them at any of our locations or online here. And feel free to add or take away whatever breakfast sandwich components you like.
Cut your croissant in half and toast in a 180°C oven for 4 minutes.
In a small pan, heat oil over medium high heat until shimmering. Add spinach and a pinch of salt and stir until spinach is wilted, about 1 minute. Remove from heat, transfer spinach to a plate, and clean out the pan.
Melt butter in the pan over medium-low heat. In a bowl, whisk together eggs and another pinch of salt. Add to butter and use a silicone spatula to stir the eggs constantly, scraping the bottom of the pan until eggs are scrambled but not too dry.
Spread mayonnaise across the bottom cut surface of the croissant. Add spinach and spread across. Add scrambled eggs and top with the piece of cheese. Top with the croissant lid and enjoy!
