Mothers day breakfast in bed croissant with scrambled eggs

Croissant with scrambled eggs

Bake Mum a delicious French-style flaky pastry to serve with creamy, savoury scrambled eggs – totes delish

By , 23 February 2016
Croissant with scrambled eggs
  • Ready in: 25 mins
  • Serves: 2
  • Price: £1.62 per serving
Nutritional Info
Each 156g serving contains
  • Cals 270
  • Fat 15.6
  • Sat Fat 7.0
  • Sugar 3.9
  • Salt 1.56
of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
  • 350g pack Jus-Roll Bake-It-Fresh Croissants
  • 4tbsp semi-skimmed milk
  • 2 medium eggs
  • 1tsp unsalted butter
  • 2 slices ham
  • A few chives, snipped
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Pull the red corner of the label all the way around the croissant dough pack until it pops open.

  • Unroll the dough and cut it into triangles, following the pack guidelines.

  • Roll up one triangle, from the base to the point, to form a croissant. Repeat with the others. Put on a baking paper- lined baking tray. Brush with 2tbsp milk. Bake for 12 mins.

  • In a glass bowl, beat the eggs and the rest of the milk. Add the butter. Microwave on high for 2-3 mins, stopping to stir with a wooden spoon every 20 secs, until almost set.

  • Cut the ham into pieces and stir into the eggs. Top with chives and black pepper.