Cheesy Scrambled Egg Croissants
- 8 large eggs
- 100g grated cheddar
- a splash of milk
- small bunch chives, snipped
- 4 large croissants
- In a bowl, whisk the eggs, cheddar, milk and some seasoning.
- Pour into a saucepan and heat gently, stirring continuously, until softly scrambled.
- Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.