Croissant crisp with scrambled eggs, spinach and Beemster Young Belegen by Brenda Kookt
Lunch dish. 6 people. Prepare 20 min. Prepare 15 min.
Ingredients
- 200 grams of fresh spinach
- 8 slices of breakfast bacon
- 6 eggs
- 50 ml of milk
- 15 grams of butter
- 150 grams Beemster Young Belegen, grated
- 1 can of croissant dough
Prepare
- Line a baking tray with baking paper and preheat the oven to 180 degrees. Heat a frying pan with olive oil and fry the spinach in it.
- In another dry skillet, fry the bacon until crispy. Halve 3 slices of fried bacon. Cut the other pieces of bacon into coarse pieces.
- Stir eggs in a small bowl and mix with milk, salt and pepper. Heat oil in a clean skillet on the stove. Spread the egg mixture into the pan. Heat the pan over low heat and stir the mixture with a spatula so that the egg does not overcook.
- When the mixture has become nicely thick in texture, resembling a kind of thick custard, the scrambled eggs are ready. Stir the spinach through the egg mixture along with 100 grams of the grated Beemster Young belegen and the coarse pieces of bacon.
- Remove the dough from the tin and cut the triangles loose. Place the strips of dough on the baking sheet in a circle with the long straight sides toward the center so that the points are outward. Press the overlapping pieces together slightly so that they stick together to form a circle.
- Spread a slice of breakfast bacon over each tip, spread the scrambled egg-spinach mixture on top. Fold the tips of the triangles inward, pressing them under the dough. Sprinkle the croissant wreath with remaining grated Beemster Young Belegen.
- Bake the croissant wreath in the oven for 15-20 minutes until the dough is golden brown and cooked. Carefully remove the baked croissant wreath from the baking paper and serve on a large plate.
Preparation tip
Prefer to serve a vegetarian version? Replace the bacon with sautéed mushrooms.
This dish was created by Brenda cooks.