Egg Breakfast Croissant
3 field fare croissants cooked, sliced partially through
3 eggs, hard-boiled
3 cups spinach
1 clove garlic
¼ teaspoon nutmeg
Salt & 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.
Many thanks to www.rachelschultz.com.