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Croissant Egg Sandwich

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Ingredients

Adjust Servings:
1 croissant
2 eggs, boiled
1/4 cup Easiest Spring Onion Dip
lettuce
salt
pepper

Croissant Egg Sandwich

  • Serves 1
  • Medium

Ingredients

Directions

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Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

This collaboration has definitely taken me down memory lane to boarding school and college days. As mentioned before about the café near my boarding school where I had lunch every Saturday – is also where I discovered that croissants can be made into very good sandwiches. It’s been a long time since I had one – simply because my body cannot afford croissants anymore. But in school – well, honestly I couldn’t afford it then either, but motivation to stay healthy was almost nil!

This croissant was filled with the most delicious mayonnaise-drenched egg salad (because a croissant def needs more calories!) and crisp lettuce, tomatoes and occasionally, a slice of Swiss cheese. It’s no wonder my love handles have never disappeared! Heart attack on a plate perhaps, but I can assure this was THE most delicious sandwiches I ever had, with me left licking mayonnaise off my fingers.

Now, today, umm… I’m not going to commit this sin anymore, no. I must resist. So instead I’m still playing on the same lines, but with healthier options, save for the buttery flaky croissant – because let’s face it, some things are better left as original.

Le Artisan Boulangerie’s croissant is ideal for this sandwich in terms of size and of course, taste. To replace the mayonnaise, I use hung curd with some garlic, salt, pepper and spring onions (Easiest Spring Onion Dip). I use boiled egg slices, crisp lettuce and really, that’s about it. You could add a tomato, and even a slice of cheese – it all depends on the size of your thighs and love handles!

Whatever you do, the croissant is so delicious, you simply can’t go wrong!

(PS. Le Artisan Boulangerie also has THE BEST CHOCOLATE CROISSANTS IN AHMEDABAD!!!!)

Photo Credits: The Kitchen Trail

Steps

1
Done

Slice the croissant lengthwise from the side.
Spread the yoghurt dip generously on both sides.
Place the lettuce first and the slices of the egg. Sprinkle some salt and pepper and then cover the second side.
Eat immediately!

Kamini Patel

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