Stuffed Croissant No.1: Asparagus, Chorizo & Za’atar Scrambled Eggs

stuffed croissant

Freshly baked croissants are beautiful but boring. A croissant only finds its purpose in life when is toasted and served with butter and jam or when it’s stuffed, from classics: ham & cheese or cheese & tomato, to more “complicated” elaborations, as the Breakfast Croissant -one egg omelette, bacon, tomato slices, onion and Emmental cheese- we prepare at Hot Milk from time to time. There is almost nothing you cannot stuff a croissant with. Once I even stuffed a croissant with Russian salad. However, one of my favourites is strawberry jam, feta cheese and bacon. Weird but unbeatable!

So, when I got a croissant from the day before I couldn’t resist the temptation of stuffing it with some other ingredients that were about to get lost in the fridge. And this is how I came up with this croissant that opens this serie: the No. 1, with asparagus, chorizo and za’atar scrambled eggs. BAM! Quick and tasty breakie for champions. 

How to make a Stuffed Croissant No. 1

To make our Stuffed Croissant No. 1 you will need:

1 croissant -fresh or from the day before-
1 cooking chorizo
4 or 5 asparagus
2 eggs
1 tablespoon of za’atar
Extra Virgin Olive Oil
Lemon juice
Salt & black pepper to taste


Bend the asparagus until they snap, keep the tips and discard the thicker part. Blanch the asparagus in boiling water for 2 minutes, then transfer them to a bowl with ice cold water. Cut the chorizo in half and fry it with some drops of olive oil. Put some butter in another frying pan and fry the asparagus with some black pepper and a little lemon juice. 

Prepare the za’atar, if it’s not ready yet because you are one of those who don’t enjoy it every day. Mix 1 tablespoon of it with 2 or 3 tablespoons of Extra Virgin Olive Oil and set aside. That’s it!

Once the chorizo and the asparagus are cooked, it’s time to make your eggs. Put a non-stick frying pan on the hob, medium fire, with a tablespoon of your mix of za’atar with olive oil. Crack and beat the eggs with some salt and black pepper to taste, and add them to the pan when the za’atar starts to sizzle. When the eggs begins to settle, stir them with a spatula -or similar tool-, mixing the eggs from the edges to the centre of the pan in circular movements, attempting to form a little mountain.

As soon as the eggs are done, cut open your croissant, put the asparagus on its bottom, add the za’atar scrambled eggs and finish with the chorizo halves on the top of everything.

Close the croissant and serve immediately. Your loved ones will love you even more.