Croissant Con Avocado Recipe
arugula, poached egg, parmigiano sabayon, lemon vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sabayon
In a heatproof bowl, whisk together the egg yolks and grated Parmigiano-Reggiano. Set the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume. Remove from heat and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Prepare the Lemon Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to taste.
- 4
Assemble the Croissant
Slice the croissants in half and lightly toast them if desired. On the bottom half, layer sliced avocado, a handful of arugula, and a poached egg. Drizzle with the lemon vinaigrette and top with the Parmigiano sabayon. Place the top half of the croissant on and serve immediately.