Croissant filled with avocado and egg salad

Name: croissant filled with avocado and egg salad
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 airy butter mini croissant; 100 g breakfast bacon; 1 ready to eat avocado; 1 bunch onion; 175 g Johma stuffed egg salad

Brunch dish: croissant with bacon, avocado, spring onion and egg salad.

Ingredients

8 airy butter mini croissant
100 g breakfast bacon
1 ready to eat avocado

1 bunch onion
175 g Johma stuffed egg salad

Directions

Preheat the oven to 200 ° C.
Put the croissants on a rack and bake for about 5 minutes in the middle of the oven.
In the meantime, heat a frying pan without oil or butter and fry the bacon on medium heat in 5 minutes until crispy.
Remove the bacon from the pan and drain on kitchen paper.
Cut the avocado half in half, remove the kernel and scoop out the peel with a spoon.
Cut the avocado into slices in width. Cut the spring onion into thin rings.
Cut the croissants in half.
Divide the fried bacon, avocado and stuffed egg salad over it.
Sprinkle with the spring onions and cover with the top half of the croissant.