Croissant with leeks and dried tomatoes
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4
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Ingredients
- 4 whole wheat croissants
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of minced dried tomatoes
- 4 whisked eggs
- 250 ml (1 cup) of marbled Cheddar cheese
- 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- Slice croissants in half over their length and broil half in the oven for 2 to 3 minutes.
- In a pan, heat oil a medium heat. Cook sliced leeks for 2 minutes.
- Add dried tomatoes and cook for 1 minute.
- Add whisked eggs and stir until eggs form. Salt and pepper.
- Divide eggs garnishing at the base of croissants.
- Cover with cheese and close croissants.
Chef’s note
Healthy option:
A regular croissant (made of white flour) procures about 230 calories and 12 g of lipids. In comparison, a whole wheat croissant procures 200 calories and 10 g of lipids. The whole wheat croissant sustains more than the original version since it procures more fibres (2 g instead of 1 g). An adult should eat normally 25 g of fibres each day. These help with weight management, intestinal regularity, and lower cholesterol while increasing satiety.
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