Breakfast

Parma Ham, Gruyere and Poached Egg Croissants

Serves 2

  • 2 croissants
  • 2 tsp wholegrain mustard
  • 50g gruyere, sliced
  • 2 eggs
  • 4 slices Parma Ham
  • Salt and cracked black pepper

Preparation

  • Preheat the oven to 200oC and warm the croissants for 5 minutes
  • Split the croissants in half. Set the top halves aside and spread the bottom halves with a little wholegrain mustard and top with sliced gruyere – toast the cheese croissant halves until bubbling
  • Meanwhile, poach the eggs in boiling water for 2-3 minutes. Drain on kitchen paper
  • Top the cheese half with a poached egg and slices of Parma Ham then finish with the top croissant half

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