Breakfast-stuffed croissants
15 MINUTES | SERVES 2 | EASY
The secret to good scrambled eggs is butter, cream, and gentle heat. The eggs will continue to cook in the heat of the pan so remove from the hob while there is still a little runniness.
streaky bacon 6 rashers
maple syrup 1 tbsp
cayenne pepper a pinch
croissants 2
butter a knob
eggs 4, lightly beaten
double cream 2 tbsp
chives a handful, snipped
• Heat the oven to 180C/fan 160C/gas 4. Toss the bacon in the maple syrup and cayenne. Line a baking tray with baking paper, lay the bacon on top and put into the oven for 20 minutes, turning halfway, until crisp. At the halfway mark, but the croissants in the oven to warm through.
• Meanwhile, melt the butter in a frying pan over medium heat. Whisk together the eggs, cream, most of the chives, and some seasoning in a bowl. Pour into the pan and cook, gently moving a wooden spoon through the eggs to softly scramble. When there is still a little runny egg remaining, remove from the heat.
• Split the croissants and stuff with the maple bacon and a generous spoonful of the creamy scrambled eggs. Scatter over the rest of the chives and serve immediately.
PER SERVING 770 KCALS | FAT 55.9G
SATURATES 25.8G | CARBS 31.7G | SUGARS 9.3G
FIBRE 1.9G | PROTEIN 34.1G | SALT 3.5G
This story is from the June 2020 edition of Olive.
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This story is from the June 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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