12x French Bakery Large Croissants
12 x Slices of Beehive Precooked Streaky Bacon – finely sliced
12 x Button Mushrooms – finely chopped
1 x Medium size Onion – finely diced
1 x Large Clove of Garlic – finely grated
8 x Eggs
100ml Cream
Barker’s Professional Sundried Tomato and Kalamata Olive Chutney
Salt, Pepper, Butter
- Panfry Bacon for 1 min, add Onion and Garlic and continue to cook for 3 min, add mushrooms until all cooked through. Leave to cool slightly
- Preheat Oven to 180oC
- Using a sharp knife, cut the centre of the croissant ¾ the way through ensuring not to cut the bottom. Press the centre down into the middle making a nice thick base for the bacon mixture to sit on.
- Beat Eggs and Cream, adding S&P to your liking
- Place Croissants on a baking tray and fill with a generous amount of the Bacon mixture
- Pour in the Egg Mix until ¾ way up the inside of the croissant
- Bake in the oven for approx. 20 min or until set
- Serve Hot, Warm or Cooled with Chutney