10 minutes preparation time and 30 minutes cooking time
2 people

Ingredients:

• 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:

1. Cut the leeks in half lengthwise, then chop into sections. Wash them thoroughly.
2. 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.
3. While the leeks are cooking grate 100 g Emmentaler AOP Mild and make shavings with the remaining 30 g.
4. Beat the eggs in a bowl. Season with salt and pepper.
5. 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.
6. 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).
7. Cut the croissants in half lengthwise. Stuff them with the scrambled eggs with leeks. Add a few lettuce leaves and cheese shavings.
8. Serve while still warm.

This rich dish will charge your batteries completely and makes a perfect breakfast for two!

Music:

Sébastien Tellier – La Ritournelle

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