2 Portions

• 2 eggs
• 2 croissants
• Cress as desired
• 1¾ oz grated Gouda
• Salt, pepper and some butter

Egg & cress croissant


Cut the croissants so that they have one deep incision in the middle and none at the thin ends. Beat the eggs with a little oil or butter in a saucepan, stir and add some salt and pepper. If you find the scrambled egg is almost done, add the Gouda and let it gently melt in the pan. Now fill your sliced croissants with egg/cheese mixture and garnish with a little pepper and cress. Voilà!