2 Serves
22 Mins
Slice the croissants in half horizontally using a bread knife.
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FrenchVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
437 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
129 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
1489 mg / 4,700 mgSodium
2397 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
174 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
19 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Whisk the eggs in a mixing bowl until well combined.
Heat the vegetable oil in a frying pan over medium heat.
Pour the eggs into the pan and cook, stirring gently with a spatula until soft curds form.
Season the eggs with salt and pepper, then place the cheese slices on top of the eggs in the pan to melt slightly.
Assemble the sandwiches by spooning the cheesy eggs onto the bottom halves of the croissants and topping with the remaining halves.
12
g30
g6
g
French
French