Cheese, bacon and egg croissant recipe
Classic bacon and eggs meet flaky pastry in this brekky mash-up. It’s easy, it’s special and it’s guaranteed to make your morning.
– 1 croissant
– 1 egg
– 1 shortcut bacon rasher
– 2 tbsp finely grated cheddar
– Chopped fresh chives, to serve
4 Method / Steps
Preheat oven to 180°C/160°C fan-forced. Use a sharp knife to cut the top section off the croissant. Scoop out some of the insides to make a cavity.
Place the croissant on a piece of foil. Fold up the foil to cover all but the cavity. Place on a baking tray. Break the egg into the cavity. Bake for 18 minutes or until the egg is almost set.
Meanwhile, heat a small frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 minutes or until golden and crisp.
Remove croissant from foil. Sprinkle with cheese. Bake for a further 2 minutes or until cheese melts and egg is just cooked through. Serve sprinkled with bacon and chives.
source – cooking365coza