CRUMBLE EGG CROISSANT

8 large eggs
100g grated cheddar
a splash of milk
small bunch chives, snipped
4 large croissants

Method

In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.

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POLENTA BREAD

POLENTA BREAD INGREDIENTS: 400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: · Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. · Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. · Make three cross incisions on each loaf and bake at 220 degrees for 20 minutes, then drop the temperature to 200 degrees and bake until ready.

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