in Recipes

Crostini with Gorgonzola omelet and cranberry cress salsa

updated

Spread the love

Ingredients for 4 servings:

  • 75 g cranberries, dried
  • 20 g walnuts, Californian
  • 1 tbsp oil (walnut oil)
  • 1 pinch of chili powder
  • ½ box of cress
  • salt and pepper
  • 50 g bacon, sliced
  • 4 eggs
  • 50g Gorgonzola
  • 1 tbsp oil
  • 8 slices of baguette

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roughly chop the cranberries and finely chop the walnuts. Mix both with the walnut oil, pepper, and chili powder. Trim the cress and mix it in loosely. Cut the bacon into pieces. Fry in a pan until crispy and drain on kitchen paper. Beat the eggs with salt and pepper. Cut the Gorgonzola into small pieces and stir in. Add a little oil to the pan and heat. Pour in the eggs and let them set. Toast the baguette slices. Cut the omelet into pieces and spread them on the baguette slices. Spoon some salsa on top and garnish with bacon. Serve the remaining salsa separately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mushroom risotto

Baked avocado toast