Recipes | Parma Ham, Gruyere and Poached Egg Croissants

Recipes | 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

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

Vegetable gratin with Parma Ham
Prawn and Parma Ham skewers
Smashed Brussels Sprouts with Prosciutto di Parma Crumbs

Enjoy Prosciutto di Parma with
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