Croissant with cheese-scrambled eggs and baked tomatoes

Name: croissant with cheese-scrambled eggs and baked tomatoes
Total time: 20 min
Yield: 4
Ingredients: 4 draining cream butter croissants; 40 gram butter; 6 red silver onions of tomatoes; 6 egg; 3 tablespoon whipped cream; 100 gram grated mature cheese; 2 tablespoon chives

Ingredients

Directions

Preheat the oven to 200 ° C and bake the croissants according to the instructions on the package.
Let them cool slightly.
Heat half of the butter in a frying pan and place the halved tomatoes with the cutting edge down.
Fry the tomatoes over medium heat in 3-4 minutes brown, then turn them after 2 minutes.
In a bowl, beat the eggs with the whipped cream and stir in the cheese and salt and freshly ground pepper.
Melt the rest of the butter in a small pan and pour in the egg mixture.
Let the egg mixture solidify while stirring to a thick creamy and shiny scrambled egg.
Stir in the finely chopped chives.
Cut the croissants with a bread knife.
Place the bottom plates on plates and scoop up the scrambled eggs.
Place the top of the croissants diagonally.
Put the baked to next to it.