Cream Spinach with Egg Croissants




Rating: 3.16 / 5.00 (38 Votes)


Total time: 30 min

Servings: 3.0 (servings)

For the cream spinach:





For the egg croissants:








Instructions:

For the cream spinach with egg croissants, first defrost the cream spinach and cook the croissants in salted water until al dente. Strain the croissants and set aside so that they can still drain completely.

Warm the creamed spinach adding a little milk or whipped cream and pepper to taste. Crack the eggs and add a little milk or whipped cream.

Heat olive oil in a frying pan and fry the croissants briefly in it. Add the beaten eggs, season with salt and pepper and mix until the eggs are set. The heat can be turned down to do this.

The eggs should be allowed to cook through in the residual heat of the pan.

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