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!
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
Instructions
- Roughly chop the eggs into smaller pieces and transfer to a mixing bowl. Add in the onions, capsicums, chilis, coriander leaves
- 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
- 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
- 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!
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