- 2 croissants
- 2 tsp wholegrain mustard
- 50g gruyere, sliced
- 2 eggs
- 4 slices Parma Ham
- Salt and cracked black pepper
RecipesParma Ham, Gruyere and Poached Egg Croissants
RecipesParma Ham, Gruyere and Poached Egg Croissants
Serves 2
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
