Springtime Omelet Croissant
Marie-Arzel Young of Far Breton Bakery whips up croissants bursting with brie, asparagus and fluffy farm-fresh eggs. A professional pastry chef since 2000, Marie-Arzel has previously worked at the Ovens of Brittany, L’Etoile, Harvest, and Samba Brazilian Grill.
Ingredients
2 teaspoons butter, divided
6 spears of fresh asparagus, trimmed
1 teaspoon lemon juice
dash of white pepper
2 all-butter croissants, halved horizontally
4 whole eggs
2 tablespoons of half & half or evaporated milk
2 narrow slices of brie cheese (keep the rind on)
1 teaspoon fresh tarragon, minced
Directions
Heat your skillet to medium-high heat. Melt 1 of the 2 teaspoons of butter. Add asparagus and lemon juice before butter browns. Quickly put the lid on the skillet. The goal is to use the water inside the asparagus to steam the inside and the high heat and lemon juice to lightly caramelize the exterior. Shake the pan so that the asparagus spears are nicely coated. Cook for 3-5 minutes until asparagus is tender-crisp. Remove the asparagus from skillet and set aside.
Remove the skillet for a minute to cool down. Pour yourself a coffee. Then, return the skillet to medium-low heat and add the second teaspoon of butter. Tilt the skillet to coat the pan.
Break the eggs into a bowl and whisk until barely foamy. Add half and half and whisk until smooth.
Now for the omelet action! Pour the egg mixture into the buttered skillet. Lay the sliced croissants, each set of pastry laying cut side down and next to each other, on top of the egg mixture. Once the eggs have set, divide the pan in half. You should have one complete croissant on each side of the skillet.
Use your spatula to loosen the egg mixture and flip over each omelet croissant. Place one slice of brie on the bottom croissant side, then 3 asparagus spears and a sprinkle of tarragon, and repeat for second omelet croissant. Then close each omelet croissant so that the crescent side is up.
You now have two omelet croissants filled with asparagus and brie, ready to serve with fresh fruit and more coffee! I hope you enjoy.
Suggestions
This quick one-pan recipe features ingredients easily found at your local farmers’ market. Feel free to substitute any green herb, such as chervil or parsley, for the tarragon.
Ideally, the croissants should be a little dry to start with, to hold the best shape when cooking in the pan. Avoid shortening-based croissants, they simply won't do here. This recipe serves two, but you can easily increase or reduce based on the number of guests or the size of your skillet!
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