Truffled asparagus and scrambled egg

Truffled asparagus and scrambled egg croissant

Serves 2


  • 2 croissants
  • 4 eggs
  • 1 tablespoon of garlic rapeseed oil
  • Large pinch of salt
  • 4-6 asparagus spears (depending on the size)
  • Truffle oil for drizzling


Start by warming the croissants in a low oven
Heat the garlic oil in a pan
Fry the asparagus until golden all over
Gently beat the eggs with a large pinch of salt in a bowl
Keep the asparagus warm with the croissants in the oven
Lower the heat on the frying pan and pour in the eggs
Don’t stir the eggs continuously, just enough to make sure they don’t stick
Keep an eye on the scramble and slice the croissants open, fill with the asparagus, followed by the cooked eggs
Drizzle with the truffle oil and serve