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Croissants stuffed with bacon and creamy scrambled egg

Name: Croissants stuffed with bacon and creamy scrambled egg
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 4 all-butter croissants; 50g unsalted butter; 4 tbsp demerara sugar; 4 thick slices bacon or ham; Pinch of cayenne pepper; 8 free-range eggs, lightly whisked; Grated fresh nutmeg; 50ml double cream; Small bunch fresh chives, snipped

Published: 30 Nov 09
Updated: 18 Mar 24

Cook your mum a brasserie-style breakfast this Mother’s Day with this simple yet decadent combo of scrambled eggs, bacon and croissant.

Or, for sweet-toothed mothers, consider these chocolate and marzipan filled croissants.

Easy
December 2009

Test kitchen approved

Serves 4
Ready in 15 minutes

Cook your mum a brasserie-style breakfast this Mother’s Day with this simple yet decadent combo of scrambled eggs, bacon and croissant.

Or, for sweet-toothed mothers, consider these chocolate and marzipan filled croissants.

Nutrition: per serving

Calories: 631kcals
Fat: 43g(20.6g saturated)
Protein: 23.4g
Carbohydrates: 42.2g(18.3g sugar)
Salt: 1.5g

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Ingredients

4 all-butter croissants
50g unsalted butter
4 tbsp demerara sugar
4 thick slices bacon or ham
Pinch of cayenne pepper
8 free-range eggs, lightly whisked
Grated fresh nutmeg
50ml double cream
Small bunch fresh chives, snipped

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Method

Preheat the oven to 160°C/fan140°C/gas 3. Place the croissants on a baking tray and warm for 10 minutes.
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 bacon or ham, sprinkle with the cayenne pepper and fry for 5 minutes until lightly golden all over, turning once.
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.