Parma Ham, Gruyère and Poached Egg Croissants
Breakfast inside a croissant - you can't go wrong.
- 2 croissants
- 2 tsp wholegrain mustard
- 50g gruyère, sliced
- 2 eggs
- 4 slices Parma Ham
- Salt and cracked black pepper
Preheat the oven to 200°C 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 gruyère – 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.
Recipe courtesy of Parma Ham