Croissant with leeks and dried tomatoes

Author: 5/15
Croissants aux poireaux et tomates séchée
Preparation 15
Baking 5
Portions 4
Freezing No
Sodium661 mg
Protein18 g
Fiber5 g
Fat28 g
Carbohydrate36 g
Iron3 mg
Calcium287 mg


  • 4 whole wheat croissants
  • 1 package of 250 g (3 cups) of Les cultutres de chez nous sliced leeks
  • 60 ml (1/4 cup) of minced dried tomatoes
  • 4 whisked eggs
  • 250 ml (1 cup) of marbled Cheddar cheese
  • 15 ml (1 tablespoon) of olive oil
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 350°F (180°C).
  • Slice croissants in halfs over its lenght and broil halfs in the oven for 2 to 3 minutes.
  • In a pan, heat oil a medium heat. Cook sliced leeks 2 minutes.
  • Add dried tomatoes and cook 1 minute.
  • Add whisked eggs and stir until eggs forms. Salt and pepper.
  • Divide eggs garnishing at the base of croissants.
  • Cover with cheese and close croissants.

Chef's notes

Healthy option

A normal croissant (made of white flour) procures about 230 calories and 12 g of lipids, when a whole wheat croissant procures 200 calories and 10 g of lipids. Compared to the original version, whole wheat croissant sustains more, since it procures more fibers (2 g instead of 1 g). An adult should eat normaly 25 g of fibers each day. These helps for weight management, intestinal regularity as well as lower cholesterol while increasing satiety.