Simple Croissant Egg Sandwich
This Simple croissant egg sandwich is one of the easiest and well-loved breakfast items you can add to your Easter brunch menu.
Ingredients
- 5 large eggs
- 1/2 cup diced Roma tomatoes
- 1/8 cup thinly sliced onion
- 1/8 cup chopped parsley
- 1/4 tsp Black pepper
- 1/2 tsp salt ( Or to taste)
- 1 Tbsp Avocado oil ( or butter)
- 4 croissants
- mayonnaise
Instructions
- Crack eggs into a bowl, add diced tomatoes, onions, parsley , salt, black pepper and whisk together until frothy.
- On a heated nonstick skillet, add avocado oil. Then pour whisked eggs to skillet. Spread to ensure tomatoes , onions and parsley are evenly spread out.
- As egg cooks, lift from sides and tilt pan so uncooked portion flows and cooks (about 3-4 minutes)
- Then flip and cook another minute or until egg whites are set and not runny. Don't be afraid to break it apart. Transfer to a plate
- To build sandwich, quickly toast croissant in the oven for about 2 minutes if not freshly baked. Then slice croissant open and spread mayonnaise on one or both sides. Fill croissant with eggs, close sandwich and they are ready to serve
- Enjoy!
Notes
- Transfer eggs from skillet to plate when ready to avoid overcooking your eggs.
- You can use other preferred condiments as spreads.