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® Jong 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 into 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.