Egg-Topped Croissant with Kiwi
A buttery croissant topped with a soft fried egg and served with fresh kiwi slices for a quick, satisfying breakfast.
- Total time
- 10 min
- Servings
- 1
- Calories
- 420
- Protein
- 14g
Ingredients
- 1 large croissant
- 1 large egg
- 1 tbsp butter
- 1 medium kiwi
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Slice the croissant in half horizontally and toast it in a dry skillet over medium heat until golden and crisp, about 2 minutes per side. Set aside.
- 2
Melt the 1 tbsp butter in a nonstick skillet over medium heat. Crack the 1 egg into the pan and cook until the white is set but the yolk is still runny, about 3 minutes. Season with the 0.25 tsp salt and 0.25 tsp black pepper.
- 3
Peel and slice the 1 kiwi into rounds. Place the toasted croissant on a plate, top with the fried egg, and serve with the kiwi slices on the side.
Tools you’ll need
- skillet
- nonstick skillet
- knife
- cutting board
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