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Croissants with omelet à la Agnes Sorel

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

  1. Fry in butter diced champignons, boiled chicken fillet, and calf tongue. Pour the vinegar, salt, pepper, and simmer for a couple of minutes.
  2. Then pour lightly beaten eggs, salt, pepper, season with sugar (a pinch is enough) cook over low heat.
  3. 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.
  4. Complements the breakfast perfectly with a full and rich taste of the coffee.

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