Egg and truffle croissant is an easy, delicious recipe combining crispy pastry with an egg filling, mushrooms, and Parmesan cheese. Prepare it in simple steps for a special breakfast or a delicious brunch meal.
اضافة اعلان
INGREDIENTS
• 2 large croissants
• 4 eggs
• 150 grams fresh mushrooms, sliced
• 1 tablespoons butter
• 1 teaspoons truffle sauce
• 1 tablespoons grated Parmesan cheese
• 6 fresh basil leaves (for garnish)
• 1 teaspoons olive oil
• 0.5 teaspoons salt (to taste)
• 0.3 teaspoons black pepper (to taste)
STEPS
1. Warm the croissants: Preheat the oven to 180°C (350°F), then place the croissants (2 large croissants) in it for a few minutes until warm and crispy on the outside.
2. Sauté the mushrooms: Heat the olive oil (1 teaspoons olive oil) in a pan over medium heat, then add the mushrooms (150 grams fresh mushrooms, sliced) and stir until softened and lightly golden. Season with salt (0.5 teaspoons salt (to taste)) and black pepper (0.3 teaspoons black pepper (to taste)), then remove from the heat and set aside.
3. Whisk the eggs: Whisk the eggs (4 eggs) in a bowl with a pinch of salt and black pepper until the mixture is uniform.
4. Scramble the eggs: Melt the butter (1 tablespoons butter) in a clean pan over low heat, then pour in the egg mixture and stir gently and continuously until cooked, with a creamy, soft texture.
5. Add Parmesan: Add the Parmesan (1 tablespoons grated Parmesan cheese) to the eggs and stir briefly until melted and combined.
6. Fill the croissants: Slice the croissants open through the middle, then distribute the scrambled eggs and sautéed mushrooms inside.
7. Add truffle sauce and garnish: Add the truffle sauce (1 teaspoons truffle sauce) over the eggs and mushrooms, then garnish the croissants with fresh basil leaves (6 fresh basil leaves (for garnish)).
8. Serve: Serve the egg and truffle croissants hot, alongside your preferred beverages.
