Croissants with omelet à la Agnes Sorel
- Ground black pepper 2g
- Sugar 20g
- Salt 2g
- Croissant 4 pieces
- Butter 20g
- Eggs 4
- White wine vinegar 20 ml
- Champignons 100 g
- Calf tongue 100 g
- Chicken fillet 200 g
- Fry in butter diced champignons, boiled chicken fillet, and calf tongue. Pour the vinegar, salt, pepper, and simmer for a couple of minutes.
- Then pour lightly beaten eggs, salt, pepper, season with sugar (a pinch is enough) cook over low heat.
- Heat the croissants in the microwave, in the oven or in a frying pan, cut the side of the croissants and fill with an omelet.
- Complements the breakfast perfectly with a full and rich taste of the coffee.