Eating in; Croissants Stuffed with Glazed Ham and Creamy Scrambled Egg.
INGREDIENTS 4 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 METHOD 1. Preheat the oven to 160C/ fan 140C/gas 3. Place the croissants on a baking tray and warm for 10 minutes.
2. 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.
3. 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.
4. 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.
HEALTH NOTES Per serving 631kcals, 43g fat (20.6g saturated), 23.4g protein, 42.2g carbs, 18.3g sugar, 1.5g salt
Today's recipe is taken from Delicious Magazine, which is on sale now at all good newsagents.
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|Publication:||Sunday Mercury (Birmingham, England)|
|Date:||Dec 20, 2009|
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