Yarin Shachagi

Contact Me

My Amazon Products 

Essentials

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

About Me

Subscribe to receive access to all of my recipes & support my work

A creamy mix of eggs and creme fraiche, homemade pesto with ricotta, peppery arugula, and sweet, smoky roasted red bell pepper, all nestled in a toasted croissant. Perfect for your next brunch.

Scrambled egg croissant sandwich

2.⁠ ⁠Place the red bell pepper in a baking pan and roast in the oven for 15-20 minutes, turning every 5 minutes to ensure even roasting.

3.⁠ ⁠Remove from the oven and let cool. Peel the skin, remove seeds, and cut into large pieces. Season with olive oil, salt, and black pepper. Set aside.

4.⁠ ⁠Mix ricotta and pesto until combined. Set aside.

5.⁠ ⁠Cut the croissant horizontally and toast the inner side to your liking (or warm it in the oven).

7.⁠ ⁠Melt butter in a nonstick pan over medium heat. Once melted, pour in the whisked eggs.

8.⁠ ⁠Allow the eggs to cook undisturbed for 15-30 seconds, then reduce the heat to low. As the edges start to set, gently swirl the eggs in small circles around the pan until they begin to thicken slightly.

9.⁠ ⁠Gently fold in the egg yolk and creme fraiche, continuing to cook until most of the liquid has evaporated and the eggs are soft and creamy.

10.⁠ ⁠Spread about 1 ½ tbsp of the ricotta-pesto mixture on the inner side of the bottom half of the croissant. Then, place 2 slices of toasted bell pepper, top with fresh arugula, and add the scrambled eggs.

11.⁠ ⁠Season the scrambled eggs with salt and freshly ground black pepper and finish with chopped chives.

12.⁠ ⁠Close the sandwich with the top half of the croissant and serve immediately.

Yarin Shachagi

Scrambled egg croissant sandwich

breadbakebeyond