Breakfast Croissant

WHAT YOU WILL NEED

• 1 pack of Deeghuys Jumbo Croissants
• 20ml oil
• 12 eggs
• 100ml milk
• Salt and pepper to taste
• 30ml spring onions, chopped
• 250g bacon, pan-fried
• 300ml cheese, grated

METHOD

• Defrost and proof Deeghuys Jumbo Croissants on a baking tray lined with baking paper for 4 – 6 hours until double in size, while covered with plastic or damp cloth.
• Preheat the oven to 180°C
• Bake the croissants for 25 minutes or until golden brown.
• Meanwhile whisk eggs, milk, salt and pepper in a mixing bowl.
• Heat oil in a large pan and pour egg mixture into pan and scramble until it is light and fluffy.  Add spring onions to flavour.  Dish out and keep warm.
• In another pan-fry bacon until crispy and brown.
• Plate the croissant, scrambled egg, bacon and grated cheese and enjoy.

Tips:

Substitute the eggs with fried caramelized bananas and the cheese with syrup for a sweeter and delicious breakfast.