Sandwich croissant with egg, trout and suluguni
Cooking time:
20 minutes
Active time:
10 minutes
Complexity:
Easy
A croissant with icing, melted cheese and slices of lightly salted trout is a great breakfast. We took guinea fowl eggs and lactose-free suluguni. The number of servings - 2 or 3 - depends on how many eggs you will put in one serving .
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5
Recipe "Sandwich croissant with egg, trout and suluguni "
Ingredients for 2-3 servings
caesarian eggs
6 pcs.
suluguni lactose-free
200 g
butter
50 g
vegetable oil for frying
0.5-1 tbsp. l.
croissant
2-3 pcs.
lightly salted trout
a few slices
microgreens
for filing
salt
to taste
freshly ground black pepper
to taste
Step 1/5
Cut the suluguni cheese into 4-6 slices.
Step 2/5
Heat a frying pan, put butter, pour a little vegetable (this is necessary so that the butter does not burn). Break the eggs into the pan. Fry until glazed for about 3-5 minutes. Salt, pepper to taste.
Step 3/5
In another pan, fry the cheese. There is no need to add oil.
Step 4/5
Cut the croissants lengthways. Put 2 slices of cheese on each.
Step 5/5
Place 2 or 3 eggs on the cheese, with slices of lightly salted trout on top. Add the microgreens and serve immediately.
Ingredients for 2-3 servings
caesarian eggs
6 pcs.
suluguni lactose-free
200 g
butter
50 g
vegetable oil for frying
0.5-1 tbsp. l.
croissant
2-3 pcs.
lightly salted trout
a few slices
microgreens
for filing
salt
to taste
freshly ground black pepper
to taste
Nutritional value per 100 g
Calories
357 kcal
Proteins
14 g
Fats
26 g
Carbohydrates
17 g
Saturated fat
14 g
Dietary fiber
1 g
Added sugar
2 g
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