Avocado Croissant Recipe

Time30m

Serves2

toasted croissant, avocado mash, sous vide eggs, arugula dressed in apple cider vinaigrette, parmesan

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Ingredients

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1
Prepare the Sous Vide Eggs
Preheat the sous vide water bath to 167°F (75°C). Place the eggs in their shells in the water bath and cook for 13 minutes. Remove and cool in ice water.
2
Make the Avocado Mash
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt and pepper to taste.
3
Prepare the Arugula Salad
In a small bowl, whisk together apple cider vinegar, olive oil, salt, and black pepper. In a larger bowl, toss the arugula with the dressing until well coated.
4
Toast the Croissants
Slice the croissants in half and toast them until golden brown.
5
Assemble the Croissant
Spread a generous amount of avocado mash on the bottom half of each toasted croissant. Carefully peel the sous vide eggs and place one egg on top of the avocado. Top with dressed arugula and sprinkle with grated parmesan cheese. Close the croissant and serve immediately.