Croissant with poached egg made in smoked tea and guacamole with tuna in olive oil and Espelette paprika

By Administrador 2021/12/15

Today’s Christmas aperitif will delight lovers of “cuisine française”, because Jeanne-Chantal’s recipe (En cuisine avec Chouquette) has everything: a “croissant”, poached egg, our Tuna in olive oil and Espelette paprika... Sounds good. Right? Then it will taste better, so we suggest you choose a Christmas carol album in French and get down to work. It is a sure success!

Ingredients

Egg
Butter croissan - 1/2 (per person)
Tomato - 1
Avocado - 1
Tuna in olive oil and Espelette paprika - one tablespoon
Smoked tea - one sachet
Salad
Olive oil - 1/2 tablespoon
Honey - one tablespoon
Balsamic vinegar - one tablespoon
Vinegar - two spoons
Lemon - 1/2
Salt

Instructions

Toast the croissant in the oven for 10 minutes.
Heat 500 ml of water in a saucepan and let the tea brew for a few minutes.
Add the vinegar, stir and add the egg in the middle of the tea infusion.
Wait 3 minutes and remove the egg.
Prepare the tuna guacamole: mix the tomato, tuna and avocado, with lemon and a little honey.
Make the dressing for the salad with balsamic vinegar, honey and oil. Add the salt and mix with the salad.
Make the appetizer: spread the tuna guacamole on the croissant, put the poached egg on top, and serve with the salad.

Croissant with poached egg made in smoked tea and guacamole with tuna in olive oil and Espelette paprika

Délicieux ! Thank you, Jeanne-Chantal!