Why am I sharing this Savory Croissant as a Brunch Recipe today?
Last Sunday, as I told you on Instagram, I’ve spent most of my day making my first homemade croissants.
It was hard. It took me 8h. But I was so proud!!
As you can imagine, once the croissants were finished it was already 3pm. A little late for breakfast… I though it was the best occasion to prepare a Savory Croissant, as a Brunch Recipe.
Some more details:
I won’t tell you here about the recipe to make your own homemade croissants, as I haven’t practice enough yet! Maybe one day…!
This recipe that I am sharing with you today is one of the many possibilities to make savory croissants. It is of course entirely possible to change the ingredients listed below according to your tastes!
This recipe is neither my most original recipe, being very easy, nor my most “healthy” recipe. But you’ll see, it’s a delight!
Enjoy,
Caroline
PS: Some more brunch inspirations are online on this blog click here
For a croissant 1. Cut the croissant in half lengthwise. Set aside. 2. Cut the cheese into cubes or slices. (One my side, I chose feta cheese cut into cubes). Set aside. 3. Prepare the onion: ∞ Mince the onion. 4. Prepare the scrambled egg: ∞ Beat the eggs into an omelette and season. 5. Arrange the croissant: insert a few leaves of lettuce, add the scrambled eggs, onions and finish with the cheese. Already ready!
Ingredients
Croissant: 1
Egg: 1
Vegetable cream: 1 tbsp.
Red onion: 1/4
Balsamic vinegar: 1 tbsp.
A few leaves of seasonal lettuce
Cheese - your choiceInstructions
∞ In an oiled frying pan, add the sliced red onions. Season with salt and pepper. Leave over medium heat for a few minutes. Stir well. Add 1 tbsp. of balsamic vinegar, reduce the heat and leave for a few more minutes.
∞ When the onion is caramelized, set aside in a bowl.
∞ Heat an oiled frying pan. Add the eggs. Reduce the heat. When the eggs start to cook, add 1 tbsp. cream, and mix gently with the aid of a mixer, peeling the eggs from the sides and then starting from the centre of the pan. The eggs are ready when there is no more liquid, but they are not dry.
