Roast Chicken and Black Truffle Scrambled Egg Croissant

A flaky croissant filled with roast chicken and black truffle scrambled eggs makes an indulgent breakfast sandwich.
Whisk the eggs with Custom Culinary® Black Truffle Flavored Oil Glaze and scramble.

Marinate the chicken breast, then roast at a steady temperature. Split the croissant horizontally and layer with lettuce, tomato slices, roast chicken and the scrambled eggs. The crisp pastry, soft eggs and tender chicken with a satisfying bite create a generous mix of textures, finished with an inviting truffle aroma. Just a few drops of the glaze add flavor and a premium touch to the sandwich.

Made with:

Custom Culinary® Black Truffle Flavored Oil Glaze

What You'll Need

Amount	Ingredients
1	Croissant
200 g	Beaten eggs
1	Chicken breast fillet
As needed	Custom Culinary® All Purpose Marinade
15 g	Lettuce
3 slices	Tomato
8 g	Custom Culinary® Black Truffle Flavored Oil Glaze

Preparation

1. Whisk the beaten eggs with Custom Culinary® Black Truffle Flavored Oil Glaze, using glaze equal to 4% of the weight of the eggs.

2. Heat oil in a pan and scramble the eggs until set.

3. Marinate the chicken breast fillet with Custom Culinary® All Purpose Marinade, using a ratio of 100 parts meat to 20 parts water to 3.5 parts marinade.

4. Roast in an oven set to 180°C for 7-8 minutes.

5. Layer the lettuce, tomato, sliced chicken and scrambled eggs inside the croissant. Serve.