Some mornings you just aren't feeling eggs. Scunnered, as my grandma would say! So when you're feeling fancy breakfast but don't want to crack any eggs, these croissants with roasted pumpkin, golden haloumi, crispy bacon and fresh spinach will definitely float your boat.
Actually, I lied. You do need one egg - to wash the tops of the croissants so the dukkah has something to stick to. It definitely doesn't count though!
Serves 2
Prep: 10 minutes
Cook: 15 minutes
Ingredients
Olive oil
200g butternut pumpkin, thinly sliced
Salt and pepper
A few sprigs of fresh thyme
200g haloumi, thinly sliced
2 rashers middle bacon
20g fresh spinach
2 fresh croissants
1 egg, whisked
2 tbsp pistachio dukkah
2 tbsp basil pesto
Method
Preheat the oven to 200C.
Lightly brush the pumpkin slices with olive oil and scatter over the picked thyme leaves. Roast in the oven for 15 minutes or until soft.
While the pumpkin is roasting, slice your croissants in half. Brush the tops with the egg wash and coat with the dukkah. Add to the oven for the last 5 minutes of the pumpkin cooking time.
Heat oil in a large, heavy bottomed frying pan. Once nice and hot add the slices of haloumi. Cook for a couple of minutes each side until golden brown. Remove to a plate lined with paper towel to drain.
Add the bacon to the same pan and fry until crispy.
Remove the croissants and pumpkin from the oven. Spread the bottom half of each croissant with basil pesto. Top with roasted pumpkin, a rasher of bacon, fried haloumi and spinach. Yum!
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