Perfect for brunch!
- 2 croissants
- 4 eggs
- 1 tablespoon of Fussels garlic oil
- Large pinch of salt
- 4-6 asparagus spears (depending on the size)
- Fussels Truffle oil for drizzling
Start by warming the croissants in a low heated oven.
Heat the Fussels garlic oil in a pan.
Fry the asparagus until golden all over.
Gently beat the eggs in a bowl and add a pinch of salt.
Keep the asparagus warm with the croissants in the oven.
Lower the heat on the frying pan and pour in the eggs.
Don’t stir the eggs continuously, just enough to make sure they don’t stick.
Keep an eye on the scramble and slice the croissants open, fill with the asparagus, followed by the cooked eggs.
Drizzle with the truffle oil and serve.