Breakfast stuffed croissants

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

6 rashers streaky bacon
1 tbsp maple syrup
pinch cayenne
2 buttery croissants
good knob of butter
4 eggs, lightly beaten
2 tbsp double cream
handful of chives, snipped

Method

Preheat the oven to 180°C. Toss the streaky bacon in maple syrup and cayenne. Line a baking tray with baking parchment, lay the bacon over the top and pop into the oven for 20 minutes, turning halfway until crisp. At the halfway mark, put the croissants in the oven to warm through.

Meanwhile, melt the butter in a frying pan over medium heat. Whisk the eggs, cream, chives and some seasoning in a bowl. Pour into the pan and cook, gently moving a wooden spoon backwards and forwards through the eggs to scramble.

When there is still a little runny egg remaining, immediately remove from the heat.

Split the croissants and stuff with the maple bacon and a generous spoonful of the creamy scrambled eggs.

This is an edited extract from Posh Eggs by published by Quadrille RRP $29.99 and is available in stores nationally.

Notes