Croissants with omelet à la Agnes SorelCourse: Breakfast Recipes
Ground black pepper 2g
Croissant 4 pieces
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.