Parma Ham, Gruyère and Poached Egg Croissants

Breakfast inside a croissant - you can't go wrong.

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves2
  • DifficultyEasy
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

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