Croissants stuffed with bacon and creamy scrambled egg

  • Portion size: Serves 4
  • Ready in 15 minutes
  • Difficulty: easy

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.

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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
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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.
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  5. 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.

Nutrition

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