Croissants Stuffed with Glazed Ham and Creamy Scrambled Egg
4 field fare all-butter croissants
50g unsalted butter
4 tbsp demerara sugar
4 thick slices Glazed ham
Pinch of cayenne pepper
8 free-range eggs, lightly whisked
Grated fresh nutmeg
50ml double cream
Small bunch fresh chives, snipped
Preheat the oven to 160°C/fan140°C/gas 3. Place the croissants on a baking tray and warm for 10 minutes.
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 ham, sprinkle with the cayenne pepper and fry for
5 minutes until lightly golden all over, turning once.
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.
Split the croissants in half, then put a slice of ham and some scrambled egg on the bottom halves. Replace the tops and serve immediately.
Many thanks to www.deliciousmagazine.co.uk for this recipe
|Of which saturates||20.6g|
|Of which sugars||18.3g|