Mother's Day Breakfast Platter
A simple yet indulgent brunch platter featuring baked croissant egg cups with crispy bacon, served alongside fresh seasonal fruit and bread for the perfect balance of sweet and savoury.
Recipe - Dungarvan - Garvey's
Mother's Day Breakfast Platter
Prep Time15 Minutes
Servings2
Cook Time15 Minutes
Ingredients
4 Croissants
5 Bacon rashers
2 Eggs
125g Strawberries
100g Blueberries
100g Raspberries
1 Apple
1 Banana
1 Loaf brown bread
Directions
Ingredients
- 4 Croissants
- 5 Bacon rashers
- 2 Eggs
- 2 Pinches pepper
- 125g Strawberries
- 100g Blueberries
- 100g Raspberries
- 1 Apple
- 1 Banana
- 1 Loaf brown bread
Method
- Prepare the croissant cups: slice the croissants in half lengthwise. Place each half into a ramekin, pressing gently to form a cup shape (tip: use the bottom of a glass to help press it gently).
- Add the bacon and eggs: place a cooked bacon rasher into each croissant cup. Crack an egg on top of each one. Season with a pinch of pepper.
- Bake: place the croissant cups in the preheated oven for 15 minutes at 180°C, or until the eggs are set to your liking.
- Assemble the plate: arrange the baked croissant egg cups in the centre of a large serving plate. Add the fresh fruit around the plate. Include extra croissants, brown bread or additional bacon if desired.
15 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Recipe
Ingredients
- 4 Croissants
- 5 Bacon rashers
- 2 Eggs
- 2 Pinches pepper
- 125g Strawberries
- 100g Blueberries
- 100g Raspberries
- 1 Apple
- 1 Banana
- 1 Loaf brown bread
Method
- Prepare the croissant cups: slice the croissants in half lengthwise. Place each half into a ramekin, pressing gently to form a cup shape (tip: use the bottom of a glass to help press it gently).
- Add the bacon and eggs: place a cooked bacon rasher into each croissant cup. Crack an egg on top of each one. Season with a pinch of pepper.
- Bake: place the croissant cups in the preheated oven for 15 minutes at 180°C, or until the eggs are set to your liking.
- Assemble the plate: arrange the baked croissant egg cups in the centre of a large serving plate. Add the fresh fruit around the plate. Include extra croissants, brown bread or additional bacon if desired.
