Scrambled Eggs

LUNCH

Scrambled Eggs

Serves  2                     Difficulty  Easy

Scrambled Eggs taste even better between our buttery Croissants.

Ingredients

2 Bakers Delight Croissants
1 tsp olive oil
60g baby spinach
1 tsp butter
4 large free range eggs
2 tbsp full cream milk
6 sprigs chives
Salt & pepper
4 slices ham

Method

STEP 1

Heat the oil in a small frying pan and fry baby spinach until just wilted. Set aside.

STEP 2

In a bowl, add the eggs, milk and chives and whisk until just combined.

STEP 3

Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2-3 mins, stirring until the eggs are beginning to thicken and scramble. Continue to cook until the eggs are cooked to your liking.

STEP 4

Using a bread knife, carefully cut the croissants in half horizontally. Add two slices of ham on the base of each croissant. Divide the scrambled eggs between the croissants, and top with half the spinach on each. Close croissants and serve immediately.

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