Parma Ham, Gruyère and Poached Egg Croissants

01Method

1. 1

   Heat the oven to 200°C and place the croissants inside for about 5 minutes to warm through.

2. 2

   Slice each croissant horizontally. Spread mustard over the bottom halves, lay the Gruyère on top, then return them to the oven until the cheese melts and begins to bubble.

3. 3

   While the croissants are toasting, bring a pan of water to a gentle boil and poach the eggs for 2–3 minutes. Remove and blot dry with kitchen paper.

4. 4

   Place a poached egg on each cheesy base, drape Parma Ham over the top, season with salt and cracked black pepper, then close with the croissant lid and serve immediately.