These Croissants are loaded down with dissolved cheddar, velvety fried eggs and succulent singed mushrooms. Ideal for an end of the week breakfast!
I don’t think about you, however when I consider ‘croissants’ my brain for the most part goes directly to sweet. Be that as it may, these wonders work comparably well (if worse IMO) in a flavorful setting. Breakfast croissants are amazingly adaptable, however today I’ll show you precisely how I like mine.
A flat out must in a morning meal croissant is egg, and my #1 method to cook eggs for croissants is mixed. You get that beautiful rich surface contained inside a light and fresh croissant.
Presently, everybody has their own particular manner of making fried eggs, and each to their own. In any case, what I will say, is in the event that you haven’t attempted fried eggs that are cooked low ‘n’ moderate to deliver a velvety, rich and sumptuous completion, you are passing up a great opportunity.
Ingredients (check list):
- 2 large Croissants, sliced through the centre but still attached
- 5 Eggs
- 5.3oz / 150g Mushrooms, of choice (sliced)
- 3 tbsp Butter
- 2 large slices of Cheddar or Swiss Cheese
- 1 small clove of Garlic, finely diced/minced
- Salt & Pepper, to taste
Instructions:
- In a medium sized mixing bowl add 5 eggs with a pinch of salt and beat until smooth. Place to one side.
- In a large frying pan over medium heat melt in 2 tbsp butter. Add mushrooms and spread them out as best you can (important so they don’t steam). Leave to fry until golden on one side, then flip over and continue frying. When they’ve got a couple of mins left until the other side is browned add in minced garlic and a pinch of salt and pepper. Continue frying then remove and place to one side.
- Turn heat to low and melt in 1 tbsp butter. Pour in beaten egg and gently stir to keep the eggs from catching on the pan. After around 5mins or so the eggs should start to turn into a thick custardy texture, with smaller curds forming. Keep on low heat.
- Stir in a circular motion to form larger curds. Don’t dice the egg up into tiny pieces, you want nice long curds. When the eggs have formed into large soft curds, but still slightly runny, take them off the heat. They will continue cooking as they rest. This process can take anywhere between 10-15mins if you keep it low and slow!
- Meanwhile open croissants up and lay on a baking tray. Add cheese to one side and pop in the oven at 180C/350F until the cheese melts (5mins or so). Add scrambled egg, top with mushrooms then close the croissants. Enjoy!
Notes:
- Cheese – Swiss goes notoriously well with mushrooms, but cheddar will pack in more flavour. You could use grated if that’s all you have. 1/4cup/25g per croissant should suffice.
- Other fillings/Can I sub the mushrooms? – If you want to add some more fillings or sub the mushrooms with something bacon, ham or sausage all go well!
- Calories – Per croissant
