Croissant with Scrambled Eggs
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Breakfast or dinner in a similarly fried croissant garnished with fried eggs, sliced tomatoes and lettuce leaves.
Ingredients:
Procedure:
1. Cut the croissant lengthwise and briefly toast the cut side on a dry pan or contact grill
2. In butter, fry previously beaten eggs, salt and pepper
3. Brush the croissant with butter, place tomato slices and lettuce on the bottom
4. Finally, top with fried eggs and cover the top
5. Serve immediately.
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