BREAKFAST CROISSANTS WITH CREAMY EGGS
YOU WILL NEED:
2 servings | Preparation time: 15 minutes |
1 tablespoon of butter
2 fresh croissants
KITCHEN MASTERS Eggplant Spread
crushed black pepper
fresh spinach or other greens
Cut the croissants in half lengthwise, so that the eggs can be conveniently placed inside them. Preheat the croissants in the oven for a few minutes.
Whisk the eggs in a bowl until smooth. Heat the pan well, melt the butter in the pan, reduce the heat of the stove to medium and pour in the eggs. Once the egg mass has started to harden, gently push the mass from the centre to the edge of the pan and back with a spatula, stirring very carefully. The egg mass will gradually harden and become creamy. When you no longer see any liquid egg, remove the pan from the stove. Sprinkle the eggs with salt and pepper to taste.
Spread the inside of the croissants with the Eggplant spread, then add the eggs and the greens. If you want, you can put in a slice of dried ham. Serve immediately, while the eggs are warm.