Pairs well with Flaky Croissant with Soft Scrambled Eggs, Cheese, and Mortadella
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Flaky Croissant with Soft Scrambled Eggs, Cheese, and Mortadella
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Flaky croissant filled with soft scrambled eggs, cheese, and a hint of pepper — every bite is pure comfort. Perfect for breakfast or a quick pick-me-up anytime!
00:10:00 total
Serves 2
easy
Breakfast
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Ingredients
- mayonnaise - 0.5 cup (½ cup)
- tomato ketchup - 1.5 tbsp (1 ½ tablespoons)
- hot sauce - 1 tbsp (1 tablespoon)
- onion powder - 0.5 tsp (½ teaspoon)
- red chilli powder - 0.5 tsp (½ teaspoon or to taste)
- garlic powder - 0.5 tsp (½ teaspoon)
- Himalayan pink salt - 0.25 tsp (¼ teaspoon or to taste for sauce)
- eggs - 2 (2)
- milk - 2 tbsp (2 tablespoons)
- Himalayan pink salt - 1 pinch (1 pinch for eggs)
- butter - 2 tsp (2 teaspoons)
- croissants - 2 (2)
- lettuce leaves - 2 (2)
- tomato - watch the video to see (sliced)
- cheddar cheese slices - 2 slices (2 slices)
- mortadella slices - 2-3 slices (2-3 slices)
Instructions
- Prepare the sauce: In a bowl, add mayonnaise, tomato ketchup, hot sauce, onion powder, red chilli powder, garlic powder, and Himalayan pink salt. Whisk well and transfer to a squeeze bottle.
- Make scrambled eggs: In another bowl, whisk eggs, milk, and a pinch of Himalayan pink salt. In a frying pan, melt butter over low heat, add the whisked eggs and cook gently until scrambled. Set aside.
- Prepare croissants: Cut croissants in half. Grease a frying pan with cooking oil and toast croissants until golden brown.
- Assemble the croissants: On the toasted croissant halves, spread the prepared sauce, then layer lettuce leaves, tomato slices, cheddar cheese slices, mortadella slices, and scrambled eggs. Cover with the other croissant half to make a sandwich. Makes 2 sandwiches.
