Breakfast Bacon 'n' Egg Croissant 'Toast'

Nutrition per serve

Ingredients

• 1bunch chives
• 2pcs croissant
• 1pcs diced bacon
• 50g tomato chutney
• 10g butter
• 15ml honey
• 10ml olive oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Finely chop the chives. Using a rolling pin, roll the croissants until 1.5 cm-thick (see Make it yours).
2. Step 2 — Cook croissant 'toast'
   Melt 10g butter in a medium frypan over medium heat. Add the croissants and drizzle with 2 tsp honey. Cook for 1-2 mins, then flip over, drizzle with 2 tsp honey and cook for a further 1-2 mins until the croissants are browned and caramelised.
3. Step 3 — Cook bacon
   Meanwhile, heat 2 tsp olive oil in a separate medium frypan over medium-high heat. Cook the bacon, stirring, for 2-3 mins until lightly browned.
4. Step 4 — Fry eggs
   Push the bacon towards the edge of the pan and reduce the heat to medium. Crack 2 eggs into the pan and cook, covered, for 3-4 mins until just set or cooked to your liking.
5. Step 5 — Serve up
   Divide the croissant 'toast', bacon and eggs among plates. Scatter with the chives and serve with the tomato chutney. Enjoy!
6. Step 6 — Make it yours
   Prefer regular baked croissants instead of 'toast'? Pop them in a 200C oven for 8 mins or until warmed through, then drizzle with the honey. Follow the rest of the recipe from Step 3.

Allergens

Milch, Eier, Gluten, Sojabohnen, Wheat