I worked in a cafe when I was 19 where we served a egg and bacon croissant, it was amazing. Any sunday I wasn’t working i would go in and eat that croissant for breakfast.

I have been thinking about creating my own version of that croissant for quite some time and I am so happy with what I came up with.

This breakfast reminds me of being 19 and the friendships I had both with the people and the customers at that cafe. It was an amazing place to work, I learnt so much during my time there.

They start with croissants topped with cheese and put under the grill, the cheese gets melty and the croissants get a little crispy around the edges.

Next add bacon, this bacon is special. Its been coated in maple syrup and baked until crispy and caramelised. It is so good!!

And the scrambled eggs, these are packed with chopped parsley to add an extra hit of flavour.

I hope you make these for you friends or family they are quite easy to make. I would love to hear you thoughts on these.

Scrambled egg and maple bacon croissant

Serves: 2

Ingredients

  • 4 rashers streaky bacon
  • 1 and ½ tablespoons maple syrup
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon parsley
  • 2 tablespoons cream
  • 1 tablespoons milk
  • 2 croissants
  • 4 slices of cheese

Method

Pre heat oven to 180 degrees.

Place the maple syrup in a bowl and dip the bacon in ensure that each slice fully coated in maple syrup and place onto a basking tray lined with baking paper. Place into the oven for 15 minutes.

Place the eggs, salt, pepper, parsley, cream and milk into a bowl and mix well.

Heat a frypan over medium heat.

Cut the croissants in half and place on a baking tray, top each half with 1 slice of cheese.

Once the bacon is cooked remove it from the oven and place the croissants into the oven.

Pour the egg mix into the frypan and stir until cooked.

Remove the croissants from the oven. Place the bottom half of each croissant onto a plate top each with 2 slices of bacon and half the scrambled eggs add the top of the croissant and serve. Enjoy!

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