Floating Olive Branch
Pesto & Arugula Breakfast Croissants

Serves 4 


2 tablespoons Pesto Infused Olive Oil, divided  

2 tablespoons Savory Butter Infused Olive Oil, divided 

8 eggs, beaten 

Fleur de sel and black pepper, to taste 

4 large bakery-style croissants, split 

2 cups baby arugula 

1 cup cherry tomatoes, diced 

1/2 cup parmesan cheese, shaved or grated 

2-3 tablespoons fresh basil, chopped or whole leaves 

1 tablespoon Teriyaki Balsamic Vinegar 


Heat one tablespoon of pesto olive oil and one tablespoon of savory 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 minutes, season to taste with salt and pepper. 

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, savory butter olive oil, and balsamic vinegar.