Ingredients
2 people
- 2 croissants
- 2 leeks
- 100 g grated Emmentaler AOP Mild
- 30 g shavings of Emmentaler AOP
- 1 tablespoon mustard
- 1 tablespoon honey
- 2 eggs
- Ssalt
- Pepper
- Nutmeg
- 1 knob of butter
- A few lettuce leaves
Preparation
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Cut the leeks in half lengthwise, then chop into sections. Wash them thoroughly.
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Melt a knob of butter in a saucepan, add the leeks, season with salt and pepper and sprinkle with a little nutmeg. Mix together, cover and cook over a very low heat for about 15 minutes, stirring occasionally.
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While the leeks are cooking grate 100 g Emmentaler AOP Mild and make shavings with the remaining 30 g.
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Beat the eggs in a bowl. Season with salt and pepper.
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After the leeks have cooked for 15 minutes , add the mustard and honey and cook for another 5-7 minutes. They should be soft and melting.
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Pour the eggs over the leeks, add the grated Emmentaler AOP Mild cheese and stir continuously. Cook the eggs to the desired consistency (runny or well-cooked).
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Cut the croissants in half lengthwise. Stuff them with the scrambled eggs with leeks. Add a few lettuce leaves and cheese shavings.
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Serve while still warm.
Bon
Appétit
Appétit
