Breakfast croissants
Packed with herby mince and sweet onion relish
Serves
4
Prep Time
15 mins
Cook Time
35 mins
If you're a fan of mince on toast for breakfast, try this version with a decadent French twist. Herbed mince is served on a fresh croissant with an egg, spinach, tomatoes and caramelised onion relish.
This recipe is part of our French-inspired collection.
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ShareIngredients
350g Quality Mark beef mince
1 Tbsp olive oil
½ onion onion
finely diced1 cup mushroom
grated1 Tbsp paprika
1 Tbsp plain flour
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
½ cup beef stock
¼ cup parsley
chopped
4 large croissants
4 eggs
4 handfuls baby spinach leaves
2 large tomatoes
sliced4 Tbsp caramelised onion relishi
Method
To make the mince, heat a dash of olive oil in a large heavy based saucepan or deep frying pan. When hot add the onion and salt and sauté until translucent and beginning to brown at the edges.
Now add the beef mince and garlic. Continue to cook on a high heat, breaking the mince apart as you go.
When the mince has browned, add the grated mushrooms and sauté for a further 3 minutes, then add the paprika and flour.
Fry this for a few minutes before adding the Worcestershire sauce, tomato paste and beef stock. Scrape the bottom of the pan with your spoon to ensure all the tasty brownings are incorporated into the mix.
Simmer for a further 5-10 minutes until thickened and then add the parsley before removing from the heat.
Preheat your oven grill to 200⁰C.
While the mince is cooking, cut the croissants in half and toast in the oven until crispy.
Fry your eggs in a frying pan with a little oil. We like them sunny side up with a gooey yolk.
When ready to serve, layer mince, eggs, relish and spinach into each croissant.
Nutrition Information per Serving (371g)
This nutrition analysis is based on 4 serves.
