Fried egg croissant with pesto tomatoes and chipolatas | DAILYFIX
The perfect fried egg should have a slightly crisp edge, the white should be set and the yolk should be soft and runny.
Keywords
- tomatoes
- chipolatas
- pesto
- eggs
- basil
- olive oil
Ingredients
- 6 Roma or plum tomatoes, halved lengthways
- olive oil
- 500g pork chipolatas
- 80ml basil pesto, plus extra to serve
- 4 croissants
- 4-8 fried eggs
- fresh basil, to garnish
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