Saturday, September 12, 2009

Scrambled Egg & Ham Croissant

It's weekend again... what a relaxing day! I love weekend as I can spend more time in the kitchen to do my favorites activity - **baking and cooking**.

I've prepared this for our lovely Saturday morning. It was perfect for a relaxed weekend breakfast! Must try out… (**;)


4 eggs
30g pouring cream
2tbsp olive oil
2 large croissants, warmed, halved horizontally
4 pieces of sliced bacon
2 tasty cheese slices
Baby spinach

What to do

(1) Spray a non-stick frying pan with oil. Cook bacon on medium heat for 2-3 minutes, until brown. Remove.
(2) Whisk the eggs and cream in a bowl until just combined. Add in a little oil in the pan and swirl the pan to coat the base.
(3) Add the egg mixture and cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to push the mixture, scraping the bottom of the pan rather than stirring, from one side of the pan to the other. Repeat every 10 seconds, lifting and folding the egg, until three-quarters of the egg mixture is cooked. Remove from the heat and gently fold the egg twice.
(4) Divide the croissant bases, cut-side up, among serving plates. Top with cheese, ham, egg and some baby spinach. Serve.

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