Croissants stuffed with bacon and creamy scrambled egg

Croissants stuffed with bacon and creamy scrambled egg
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

Cook your mum a brasserie-style breakfast this Mother’s Day with this simple yet decadent combo of scrambled eggs, bacon and croissant.

Or, for sweet-toothed mothers, consider these chocolate and marzipan filled croissants.

Nutrition: per serving

Calories
631kcals
Fat
43g(20.6g saturated)
Protein
23.4g
Carbohydrates
42.2g(18.3g sugar)
Salt
1.5g
Calories
631kcals
Fat
43g(20.6g saturated)
Protein
23.4g
Carbohydrates
42.2g(18.3g sugar)
Salt
1.5g

Ingredients

  • 4 all-butter croissants
  • 50g unsalted butter
  • 4 tbsp demerara sugar
  • 4 thick slices bacon or ham
  • Pinch of cayenne pepper
  • 8 free-range eggs, lightly whisked
  • Grated fresh nutmeg
  • 50ml double cream
  • Small bunch fresh chives, snipped

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Place the croissants on a baking tray and warm for 10 minutes.
  2. Meanwhile, heat half the butter in a frying pan, add the sugar and place over a medium heat. Shake the pan, but don’t stir, until melted. Add the bacon or ham, sprinkle with the cayenne pepper and fry for 5 minutes until lightly golden all over, turning once.
  3. Heat the remaining butter in a non-stick saucepan over a medium heat. Add the eggs and season generously with sea salt, black pepper and nutmeg. Add the double cream and the snipped chives, then stir gently until just set.
  4. Split the croissants in half, then put a slice of bacon and some scrambled egg on the bottom halves. Replace the tops and serve immediately.

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