Friday, January 30, 2009

Scrambled egg croissants

Ingredients (serves 4)
* 4 vine-ripened tomatoes, stems intact, cut in half crossways
* 8 slices prosciutto
* olive oil cooking spray
* 4 croissants
* 8 eggs
* 1/2 cup pouring cream
* 2 tablespoons finely chopped chives
* 1 tablespoon thyme leaves
* 1 tablespoon butter

1. Preheat oven to 180°C. Heat a chargrill or non-stick frying pan over medium-high heat. Season tomatoes with salt and pepper. Lightly spray prosciutto and cut-side of tomatoes with oil. Cook for 2 to 3 minutes or until tomatoes are charred and prosciutto is crisp.
2. Meanwhile, place croissants on a baking tray. Heat in oven for 5 to 7 minutes or until crisp. Whisk eggs, cream, chives and thyme in a large bowl. Season with pepper.
3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour well-beaten eggs into pan. Stir gently with a wooden spoon (see tip) until eggs form creamy curds. Remove pan from heat immediately.
4. Split croissants in half lengthways. Fill with scrambled egg. Serve with tomatoes and prosciutto.

Notes & tips
* Tip: Don't start stirring the eggs until the first signs of setting. Use a wooden spoon or spatula to push cooked egg to the centre, tilting the pan to allow uncooked egg to come in contact with the base.

Super Food Ideas - Page 58
Recipe by Michelle Noerianto


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