Leeks Vegetarian

Croissant with leeks and dried tomatoes

Name: Croissant with leeks and dried tomatoes
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Brunchs et déjeuners
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

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Author: 5 ingredients 15 minutes

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Preparation 15

Baking 5

Portions 4

Freezing No

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Ingredients Preparation

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.