Breakfast-stuffed croissants

Breakfast-stuffed croissants

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

The secret to good scrambled eggs is butter, cream and a gentle heat. The eggs will continue to cook in the heat of the pan so remove from the hob while there is still a spoonful of runniness.

Ingredients

Quantity Ingredient
6 rashers streaky bacon
1 tablespoon maple syrup
pinch cayenne pepper
2 buttery croissants
good knob butter
4 eggs, lightly beaten
2 tablespoons double cream
handful chives, snipped

Method

  1. Preheat the oven to 180°C. Toss the streaky bacon in the maple syrup and cayenne. Line a baking tray with baking parchment, lay the bacon over the top and pop into the oven for 20 minutes, turning halfway, until crisp. At the halfway mark, put the croissants in the oven to warm through.
  2. Meanwhile, melt the butter in a frying pan over medium heat. Whisk the eggs, cream, chives and some seasoning together in a bowl. Pour into the pan and cook, gently moving a wooden spoon backwards and forwards through the eggs to scramble. When there is still a little runny egg remaining, immediately remove from the heat.
  3. Split the croissants and stuff with the maple bacon and a generous spoonful of the creamy scrambled eggs. Serve immediately.
Tags:
eggs
breakfast
lunch
dinner
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