The croissants are baked in the oven until golden & crispy then filled with bacon, creamy scrambled eggs, stuffing and chutney. Who says stuffing only has to be served with a roast dinner? The combination of the herby stuffing and fruity chutney is so tasty with the savoury bacon and egg. The recipe is below so hit the save button and give it a try - the croissants would be ideal for breakfast on Christmas Day!
Serves 4 people Prep 5 minutes Cook 10 minutes
Denhay Bacon by Nature back bacon (2 slices per croissant, 1 croissant per person)
4 eggs (1 egg per croissant)
4 tbsp of crème fraîche (1 tbsp per croissant)
4 tsp chutney of your choice (1 tsp per croissant)
Pinch of salt
Slice as many croissants as required in half (I serve one per person), then place on a lined baking tray. Bake at 180C for 5-10 minutes.
Meanwhile, pan fry 2 rashers of bacon per person until crispy, then set aside.
Heat a non-stick pan with a little oil, then crack in 1 egg per person. Add a pinch of salt, then cook slowly over a low heat, gently stirring with a spatula. Just before the eggs are cooked, remove from the heat (they carry on cooking from the residual heat of the pan so by the time you serve they'll be perfect). If you're feeling indulgent, add a drop of cream or 1 tbsp of crème fraîche near the end of cooking for creamy scrambled eggs.
Spread each croissant with 1 tsp chutney of your choice. Fill with a couple of cooked stuffing balls, then add the bacon and scrambled eggs. Serve & enjoy.
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