Egg Breakfast Croissant

Egg Breakfast Croissant

Serves 3


3 field fare croissants cooked, sliced partially through
3 eggs, hard-boiled
3 cups spinach
1 clove garlic
¼ teaspoon nutmeg
Olive oil
Salt & pepper

3 field fare croissants cooked, sliced partially through3 eggs, hard-boiled3 cups spinach1 clove garlic¼ teaspoon nutmegOlive oilSalt & pepper

Saute spinach with garlic, nutmeg, salt and pepper and olive oil in a skillet over medium-low heat, until wilted.

Layer sliced eggs into croissants over spinach.

Cooking Instructions for field fare Croissants:-
Spread out on baking tray and leave to defrost and ‘prove’ overnight at room temperature. Egg-wash and bake in the oven at 190°C/375°F/Gas Mark 5 until golden brown (approximately 8-10 minutes). Best eaten warm.


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Important Information

These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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