A Mother’s Day Breakfast – Parma Ham Croissants

Pippa Chester   |  January 25th 2013

Surprise your mum on Mother’s Day with an indulgent breakfast in bed. These Parma Ham, gruyere and poached egg croissants are simple to prepare and delicious served fresh from the oven. Read the full press release here

Surprise your mum on Mother’s Day with an indulgent breakfast in bed. These Parma Ham, gruyere and poached egg croissants are simple to prepare and delicious served fresh from the oven.

Warm croissants and slice them in half before setting the top halves aside. Top bottom halves with mustard and gruyère and toast until bubbling. Meanwhile, poach eggs for 2-3 minutes. To finish, place a poached egg and Parma Ham slices on the melted cheese and finish with the top half of the croissant. Enjoy!

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.

If you would like to receive more recipes for Parma Ham, please email: j.robinson@dialogueagency.com

For more information, please visit www.prosciuttodiparma.com

Parma Ham Mother’s Day Croissant

Serves 2

2 croissants

2 tsp wholegrain mustard

50g gruyere, sliced

2 eggs

4 slices Parma Ham

 

Preheat the oven to 200oC and warm the croissants for 5 minutes

Split the croissants in half. Set the top halves aside and spread the bottom halves with a little wholegrain mustard and top with sliced gruyere – toast the cheese croissant halves until bubbling

Meanwhile, poach the eggs in boiling water for 2-3 minutes. Drain on kitchen paper

Top the cheese half with a poached egg and slices of Parma Ham then finish with the top croissant half

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