RecipesParma Ham, Gruyere and Poached Egg Croissants

RecipesParma 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

Directions

  • 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

Be inspired by other recipes

Saffron Risotto with Parma Ham, Asparagus and Parmesan
Wholemeal Pancakes Filled with Parma Ham, Ricotta, Rocket and Pesto
French Toast stuffed with Parma Ham, Brie and Pear

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