Pesto & Arugula Breakfast Croissants

2 Tbsp. Pesto Olive Oil, divided
2 Tbsp. Butter Olive Oil, divided
8 eggs, beaten
Saltwest Naturals Raincoast Flor de Sal to taste
4 large bakery croissants, split
2 c. baby arugula
1 c. cherry tomatoes, diced
1/2 c. Parmesan cheese, shaved or grated
2 - 3 Tbsp. fresh basil, chopped
1 Tbsp. Teriyaki Balsamic

Heat one tablespoon of Pesto olive oil and one tablespoon of Butter olive oil in a large non-stick skillet over medium heat. Once hot, add the eggs to the skillet and scramble. Once fluffy and cooked through, about 5 - 7 min. season with salt and pepper to taste.

Divide eggs between the split croissants and top with arugula, diced tomatoes, Parmesan and basil. Drizzle the sandwich toppings with the remaining tablespoons of pesto and butter olive oil and balsamic vinegar.

Print Friendly and PDF