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"Croissant egg sandwich - www.kitchenmai.com"
Kitchen Mai

Croissant egg sandwich

My croissant egg sandwich takes breakfast to a more yummy pedestal with a tasty filling inside fresh butter croissants. You definitely want to start your day with these!
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Prep Time 30 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: American, European
Calories: 611
Ingredients Method Notes

Ingredients
  

  • 2 butter/plain croissants
  • 3 eggs hard boiled
  • ¼ cup onions finely chopped
  • ¼ cup capsicum finely chopped
  • 3-4 tbsp coriander leaves finely chopped
  • 2 fresh chilis finely chopped
  • 1 cup baby spinach or any salad leaves
  • 4 tbsp mayonaise
  • 2 tbsp mustard sauce
  • 1 tbsp black pepper freshly crushed
  • salt to taste

Method
 

  1. Roughly chop the eggs into smaller pieces and transfer to a mixing bowl. Add in the onions, capsicums, chilis, coriander leaves
  2. Now add the mustard sauce, mayonnaise, salt and pepper and give everything a through mix. Check for seasoning and adjust if needed and keep the stuffing aside
  3. Slit the croissants from the sides and make a hollow for stuffing. Stuff the spinach leaves in it and about 3-4 tablespoons of the stuffing, evenly in the croissant
  4. You could serve these croissant egg sandwiches right away or warm them up for about 30 seconds on a skillet/microwave oven and then serve. Enjoy!
    "Croissant egg sandwich - www.kitchenmai.com"

Notes

  • You could also add shredded carrots, cabbage, spring onions, chives along with the boiled eggs
  • Mayonnaise can be replaced with Greek yoghurt (hung curd)
  • Make sure to use fresh croissants for this recipe
  • 1 cup - 250 millilitres
  • tbsp - tablespoon
  • tsp - teaspoon