This Breakfast Croissant Platter is a beautifully balanced morning meal that blends indulgence with freshness. A flaky, golden croissant filled with a soft, runny egg anchors the plate, while glazed sausages and lightly sautéed shrimp add savory depth. Fresh kiwi, berries, and strawberries bring brightness and natural sweetness, making the dish feel complete yet light. Perfect for relaxed mornings or special brunches, this plate delivers café-style elegance with comforting homemade flavors.
Professional Recipe
Ingredients (Serves 2)
For the Egg Croissant
- 2 large butter croissants
- 2 eggs
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons shredded cheese (cheddar or mozzarella)
- 2 thin slices cooked bacon or turkey bacon (optional)
For the Sausages
- 4 breakfast sausages
- 1 teaspoon oil
- 1 teaspoon honey or maple syrup
For the Shrimp
- 200 g medium shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon garlic powder
- 1 teaspoon butter or olive oil
For the Fresh Fruit
- 2 kiwis, sliced
- 4 strawberries, halved
- ¼ cup blueberries
- ¼ cup raspberries
- Fresh mint leaves (optional)
For Garnish
- Sesame seeds or mixed seeds
- Fresh herbs (optional)
Method
1. Prepare the Croissant Egg
Preheat the oven to 180°C (350°F). Slice the top third of each croissant carefully, creating a pocket. Gently remove a small portion of crumb from the center to make space. Sprinkle cheese inside the croissant, add bacon if using, then crack one egg into each croissant. Season lightly with salt and pepper.
Place the croissants on a baking tray and bake for 12–15 minutes, until the egg whites are set but the yolks remain slightly runny. Remove and set aside.
2. Cook the Sausages
Heat a pan over medium heat and add oil. Place sausages in the pan and cook, turning occasionally, until evenly browned and cooked through, about 8–10 minutes. Drizzle with honey or maple syrup during the final minute to create a glossy glaze. Remove and keep warm.
3. Sauté the Shrimp
Pat shrimp dry and season with salt, pepper, and garlic powder. Heat butter or oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1½–2 minutes per side until pink and lightly caramelized. Remove immediately to prevent overcooking.
4. Prepare the Fruit
Wash and slice all fruits just before plating to keep them fresh and vibrant. Arrange kiwi slices neatly and group berries together for visual contrast. Add mint leaves if desired.
5. Assemble the Plate
Place the baked egg croissant at the center of a large plate. Arrange sausages and shrimp alongside. Add fresh fruit in sections to create a balanced, visually appealing layout.
6. Finish and Serve
Sprinkle sesame seeds lightly over the croissant and proteins. Serve immediately while warm, with coffee or fresh juice.
Chef’s Tips
- Use day-fresh croissants for best flakiness.
- Avoid overbaking eggs to preserve a creamy yolk.
- Shrimp cook quickly; remove as soon as they turn pink.
- Balance rich elements with fresh fruit for contrast.
- Plate in sections for a clean, restaurant-style presentation.
