Okay, it’s actually Croissant with Serrano Ham and Cheddar and Spring Onion Scrambled Eggs but that’s too long a title. It’s an incredibly rich croissant that we have very occasionally because it’s a treat rather than an everyday breakfast.
I cook the scrambled eggs low and slow so they’re soft and creamy and if I have parsley I’ll add some at the end but it’s more for colour than anything else. Finally, I bake the croissants from frozen while the eggs cook because ever since I tasted a freshly baked from frozen croissant I haven’t been able to go back. Loads of supermarkets stock them and I can’t recommend them enough.
The timings for this recipe are based on slow cooking the scrambled eggs and cooking the croissants from frozen.
Having bought various frozen pastries over the years I’ve found that:
- Waitrose makes the best frozen croissants. Uncooked, they look the same as all the others but they come out of the oven like inflated puffer fish. Maybe it’s the fancy Charentes butter.
- M&S’s croissants contain French butter and are my second favourite - they had a few quality control issues for a while (the croissants didn’t rise much and were too salty) but recent purchases have been decent. Some reviewers find them a bit “doughy” when fully cooked but to be honest this is a plus point for me.
- Sainsburys and Tesco frozen croissants are also excellent if a bit smaller. They don’t puff up as much but I’ve happily bought them in the past. Tesco sometimes do 3 packs for £5, which is a bargain especially as the deal includes pain au chocolate and cinnamon swirls.
- 2 croissants (frozen if possible)
- 1 spring onion
- 25g cheddar cheese
- 3 eggs
- small knob of butter (around 10g)
- black pepper
- 2-3 slices of serrano ham
- leaves from a sprig of parsley, chopped (optional)
- If using frozen croissants, preheat your oven to 180°C (160°C fan).
- Put the croissants on a foil lined baking tray and bake for 22-23 minutes (I check the croissants after 20 minutes and rotate them so that they cook evenly).
- While the croissants are baking, finely slice 1 spring onion and grate 25g of Cheddar cheese. Crack 3 eggs into a jug or bowl and whisk them lightly.
- When the croissants are about halfway through their baking time, place a small frying pan over a low heat and add a knob of butter. Add the sliced spring onion and fry for 2-3 minutes then pour in the beaten eggs. For creamy eggs, cook for around 7-9 minutes on the lowest heat possible, constantly stirring. Once the eggs are around 80% cooked, turn off the heat, stir in the grated Cheddar cheese and add a little black pepper.
- Once the croissants have risen and are golden brown, remove them from the oven and let them stand for a few minutes. Slice in half, place onto warm plates and divide the scrambled eggs between the croissants. Top with torn slices of serrano ham and chopped parsley (optional). Serve immediately with good coffee.