BREAKFAST CROISSANT SANDWICH
Author: Rachel Schultz
Serves: 3
- 3 croissants, sliced partially through
- 3 eggs, hard-boiled
- 3 cups spinach
- 1 clove garlic
- ¼ teaspoon nutmeg
- Olive oil
- Salt & pepper
- Saute spinach with garlic, nutmeg, salt & pepper, and olive oil in a skillet over medium-low heat until wilted.
- Layer sliced eggs into croissants over spinach.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/10/16/breakfast-croissant-sandwich/
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