Price hits
Rescue and save
Buy all ingredients right below the recipe
INGREDIENTS FOR FILLED CROISSANT
- 5 eggs
- 2 tablespoons whipping cream
- 25 g butter
- Salt
- Pepper
- 4 slices of ham
- 2 butter croissants
INGREDIENTS FOR LIGHT ARUGULA SALAD
- 30 g arugula (2 handfuls)
- 4 cherry tomatoes
- 1/3 cucumber
- Juice from half a lemon
- 2 tablespoons olive oil
- Salt
- Pepper
INSTRUCTIONS FOR CREAMY SCRAMBLED EGGS
- 1Heat a pan on low heat and cut the butter into small cubes.
- 2Place about 5 g of butter (2 small cubes) in the pan and let it melt. In a bowl or cup, whisk the eggs with the cream.
- 3Pour the mixture into the heated pan and gently stir for 3 minutes. The mixture should achieve a creamy consistency during this time.
- 4Add all the butter to the eggs and stir together for about 1.5 minutes on low heat until the eggs reach the desired consistency. They should be creamy, still slightly runny. Salt and pepper the eggs to taste.
INSTRUCTIONS FOR SERVING
- 1Slice the croissants lengthwise (do not cut all the way through, the top and bottom halves should remain connected on one side, making it easier to fill and eat) and place two slices of ham in each. Layer the prepared scrambled eggs on top. You can serve with a light arugula salad.
INSTRUCTIONS FOR LIGHT SALAD
- 1Cut the tomatoes into smaller pieces and the cucumber into thin slices. Place both in a bowl and mix with arugula, olive oil, and juice from half a lemon. Salt and pepper to taste.
