Chef Kyle's One Pan Quail Egg Breakfast Croissant
- Prep time: 10 minutes
- Cook time: 5-8 minutes
- Serves: 1
Kyle Crawford keeps proving that the best meals come together in a single pan. Beaten Spring Creek quail eggs are cooked low and slow in chili oil, then used as the "wrapper" for a croissant loaded with smoked salmon, creamy avocado, pickled onions, and fresh cucumber. It's a little unexpected, a little elevated, and completely delicious — whether you're making it for a lazy weekend breakfast or a quick lunch.
Ingredients
- 6-8 Spring Creek quail eggs, beaten
- Splash of milk
- 1tbsp chili oil
- 1 croissant, sliced in half
- 50g smoked salmon
- 1/2 avocado, sliced
- 2 tbsp pickled onions
- 1/4 cucumber, thinly sliced
- 1 tbsp fresh chives, sliced
Instructions
Combine beaten quail eggs with a splash of milk and whisk until smooth.
Heat a small non-stick pan over medium heat and add the chili oil. Pour in the egg mixture and allow to cook gently, undisturbed, on one side. Use a spatula to gently shape into a rough rectangle.
Once the eggs are more than halfway cooked, lay the croissant halves cut-side down on top of the eggs. Press lightly.
Carefully flip everything together so the croissant is now on the bottom and the eggs are on top.
Arrange the smoked salmon, avocado, pickled onions, cucumber, and chives on one half of the egg layer. Fold the other half over to close into a sandwich. Serve immediately.
