Croissant Breakfast Boats

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

  1. 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
  2. Preheat Oven to 180oC
  3. 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.
  4. Beat Eggs and Cream, adding S&P to your liking
  5. Place Croissants on a baking tray and fill with a generous amount of the Bacon mixture
  6. Pour in the Egg Mix until ¾ way up the inside of the croissant
  7. Bake in the oven for approx. 20 min or until set
  8. Serve Hot, Warm or Cooled with Chutney