Scrambled Egg, Caramelised Onion And Meadowfield Farm Goat’s Cheese Breakfast Croissant
Cook time: 20 minutes
Preheat an oven to 180C/350F/gas mark 6.
Heat a medium saucepan over a low heat, add the oil and butter and allow the butter to melt. Once melted stir through the onion and a little salt and allow to sauté for 20-25 minutes until softened, stirring occasionally.
When the onions are almost finished melt the butter in a large non stick pan over a medium heat. Lightly whisk the eggs along with the Meadowfield Farm goat’s milk and Meadowfield Farm soft goat’s cheese, season and add to the pan. Allow to sit for 30 seconds, then, using a spatula fold the eggs on top of each other gently, lifting and folding from the base of the pan.
Divide the onion between the croissants, followed by a little of Meadowfield Farm goat’s cheese and bacon. Serve.
For the egg:
50ml Meadowfield Farm goat’s milk
4 tbsp caramelised onion chutney
250g Meadowfield Farm soft goat’s cheese
4 slices cooked streaky bacon
Sea salt and freshly ground black pepper