Ingredients
1 butter croissant
2 tbsp ricotta cheese
1 tbsp fresh pesto
1 red bell pepper
2 tbsp fresh arugula
3 eggs
1 egg yolk
1 tbsp creme fraiche
Chives, chopped, for garnish
Salt, to taste
Ground black pepper
1 tbsp unsalted butter
1 tsp extra virgin olive oil
Directions
Step 1
1. Preheat oven to 500°F.
Step 2
2. Place the red bell pepper in a baking pan and roast in the oven for 15-20 minutes, turning every 5 minutes to ensure even roasting.
Step 3
3. Remove from the oven and let cool. Peel the skin, remove seeds, and cut into large pieces. Season with olive oil, salt, and black pepper. Set aside.
Step 4
4. Mix ricotta and pesto until combined. Set aside.
Step 5
5. Cut the croissant horizontally and toast the inner side to your liking (or warm it in the oven).
Step 6
6. Whisk together the 3 eggs.
Step 7
7. Melt butter in a nonstick pan over medium heat. Once melted, pour in the whisked eggs.
Step 8
8. Allow the eggs to cook undisturbed for 15-30 seconds, then reduce the heat to low. As the edges start to set, gently swirl the eggs in small circles around the pan until they begin to thicken slightly.
Step 9
9. Gently fold in the egg yolk and creme fraiche, continuing to cook until most of the liquid has evaporated and the eggs are soft and creamy.
Step 10
10. Spread about 1 ½ tbsp of the ricotta-pesto mixture on the inner side of the bottom half of the croissant. Then, place 2 slices of toasted bell pepper, top with fresh arugula, and add the scrambled eggs.
Step 11
11. Season the scrambled eggs with salt and freshly ground black pepper and finish with chopped chives.
Step 12
12. Close the sandwich with the top half of the croissant and serve immediately.
