Click image for larger version

Serves: 2
Prep time: 5 minutes

These are seriously indulgent, but quite delicious. Once made, you can either just sprinkle cinnamon sugar over each half croissant, which is the way I like them, or for an alternative spread lightly with your favourite jam or chocolate spread.

2 Croissants cut in half lengthways
1 free range egg
50 ml milk
A good pinch of grated nutmeg
A knob of butter for frying.
50g golden caster sugar
1 teaspoon ground cinnamon
Greek yoghurt and berries to serve

Whisk together the egg with the milk and the grated nutmeg. Dip each half of the croissants into the egg mixture over each side. In a frying pan, melt the butter until foamy and then lay the eggy croissants into the pan and fry until golden on each side.

Mix together the sugar and cinnamon then turn the cooked croissants in the mixture until coated. Serve with a dollop of Greek yoghurt and some fresh berries.