Tag: croissants

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Breakfast Croissants for mums @nevenmaguire @dunnesstores

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  • This recipe for breakfast croissants from our brand ambassadorĀ @nevenmaguireĀ is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190Ā°C (375Ā°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
Posted on

Breakfast Croissants for mums @nevenmaguire @dunnesstores #mothersday

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

  • dunnesstores's profile picturedunnesstores
  • This recipe for breakfast croissants from our brand ambassadorĀ @nevenmaguireĀ is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190Ā°C (375Ā°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
Posted on

Breakfast Croissants for Mothers @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

  • dunnesstores's profile picturedunnesstores
  • This recipe for breakfast croissants from our brand ambassadorĀ @nevenmaguireĀ is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190Ā°C (375Ā°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
Posted on

Breakfast Croissants for Mothers @nevenmaguire @dunnesstores #Easter

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

  • dunnesstores's profile picturedunnesstores
  • This recipe for breakfast croissants from our brand ambassadorĀ @nevenmaguireĀ is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190Ā°C (375Ā°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
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Neven’s Recipes – Smoked bacon and egg croissants with red pepper relish – Marty in the Morning @rte lyric fm

RTƉ lyric fm

These filled croissants are always a winner at breakfast and are an excellent way of using up day-old croissants. However, they also freeze very well and I often keep some tucked away for those unplanned mornings when we’ve been out late and something substantial is in orderā€¦

SERVES 4

  • 8 rindless smoked streaky bacon rashers
  • 4 butter croissants
  • 2 tbsp rapeseed oil
  • 4 eggs
  • FOR THE RED PEPPER RELISH:
  • 2 vine-ripened tomatoes, finely chopped
  • 1 roasted red pepper, finely chopped (from a jar or tin)
  • 2 spring onions, finely chopped
  • 2 fresh basil leaves, finely chopped
  • 1 tbsp balsamic vinegar
  • large pinch of caster sugar
  • good pinch of dried chilli flakes
  • sea salt and freshly ground black pepper

1 To make the roasted red pepper relish, place the tomatoes, red pepper, spring onions, basil, vinegar, sugar and chilli flakes in a saucepan and cook for 10ā€“15 minutes, stirring occasionally, until the tomatoes have softened. Season to taste and leave to cool.

2 Preheat the grill to medium. Arrange the bacon on a grill rack and cook for 5ā€“6 minutes, until crisp, turning once. Slice the croissants, then open them out and place the slices of crispy bacon inside.

3 Heat a large frying pan and add the oil, swirling to coat the base evenly. Break in the eggs and cook for 2 minutes (or longer if you prefer your eggs less runny), gently spooning the excess oil over the yolks to help them cook. Using a fish slice, carefully lift the eggs and put into the croissants, then top each one with a spoonful of the roasted red pepper relish to serve.

French omelette with mushrooms and bacon

Omelettes are so quick to make that itā€™s just not worth cooking a large one for two. Donā€™t be tempted to over-beat the omelette, as it will spoil the texture. A combination of wild mushrooms, such as shiitake, oyster and chanterelle, which most supermarkets are now stocking, would make this into a very special breakfast.

SERVES 1

  • 2 tsp sunflower or rapeseed oil
  • 1 large flat mushroom, sliced into
  • small pieces
  • 1 smoked streaky bacon rasher, rind
  • removed and chopped
  • 2 eggs
  • 1 tbsp chopped fresh flat-leaf parsley
  • knob of unsalted butter
  • 50g (2oz) GruyĆØre or Cheddar
  • cheese, thinly sliced (optional)
  • sea salt and freshly ground
  • black pepper
  • crusty French bread, to serve

1 Preheat the grill to medium and heat a non-stick frying pan with a base thatā€™s about 20cm (8in) in diameter over a medium heat. Add 1 teaspoon of the oil and tip in the mushrooms and bacon. Season to taste, then sautĆ© for 2ā€“3 minutes, until tender. Tip into a bowl and set aside.

2 Wipe out the frying pan and return it to the hob. Break the eggs into a bowl and add the parsley, then season and lightly beat. When the pan is hot, add the remaining teaspoon of oil and the butter, swirling it around so that the base and sides get coated.

3 While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the cheese, if using, and place under the grill for 1ā€“2 minutes, until the omelette has set and the cheese has melted.

4 Scatter the reserved mushrooms and bacon over the grilled omelette and tilt the pan away from you slightly. Use a palette knife to fold over a third of the omelette to the centre, then fold over the opposite third. Slide onto a warmed plate, allowing it to flip over so that the folded sides are underneath. Serve at once with some crusty bread.

Posted on

Breakfast Croissants for mums @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

  • dunnesstores's profile picturedunnesstores
  • This recipe for breakfast croissants from our brand ambassadorĀ @nevenmaguireĀ is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190Ā°C (375Ā°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d