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Christmas Leftovers - Breakfast Sandwiches

Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd

Ham, Brie & Spinach Croissant


Ingredients:  (Serves 4-6)
4-6 large croissants
400g (14.2oz.) leftover cranberry ham
6-8 slices brie cheese
2 cups loosely packed baby spinach leaves
Sea salt and cracked pepper to taste


Method:
Preheat the oven or grill.
Line two baking trays with baking paper.
Set aside.

Slice each croissant into halves.
Lightly spread with cranberry sauce.
Evenly layer with ham and brie cheese.
Season with salt and pepper.

Place the tray under the grill and toast the filled halves for 2-3 minutes, or until the brie cheese melts and shows signs of browning.
Remove from under the grill.

Place fresh spinach leaves on top.
Close the croissant with the other half.
Slice and serve hot with a mug of coffee.



Shredded Lamb, Horseradish & Mint Burgers


Ingredients:  (Serves 4-6)
4-6 soft white rolls
1¼ tablespoons unsalted butter
1¼ tablespoons horseradish cream
1-2 tablespoons mint jelly
3-4 cups leftover lamb – shredded and warmed
Sea salt and cracked pepper to taste
¾ cup fresh mint leaves to garnish


Method:
Preheat a medium sized non-stick frying-pan.
Slice the rolls in half.
Lightly spread both halves with butter.
Toast for 2-3 minutes, or until golden brown.
Spread with horseradish cream.
Add the warm shredded lamb.
Spread with mint jelly.
Add salt and pepper to taste.
Top with fresh mint leaves.
Close the roll using the other half.
Enjoy with tea or coffee.



Turkey, Brie & Peach Croissant


Ingredients:  (Serves 4-6)
4-6 large croissants
4-8 slices brie cheese
3-4 firm peaches - sliced
3-4 cups leftover turkey - shredded
¼ cup cranberry sauce
Sea salt and cracked pepper to taste


Method:
Preheat the oven or grill.
Line two baking trays with baking paper.
Set aside.

Slice each croissant into halves.
Lightly spread with cranberry sauce.
Evenly layer with shredded turkey, peach slices and brie cheese.
Season with salt and pepper.

Place under the grill for 3-5 minutes or just until the brie cheese starts to melt and the peaches become slightly charred.
Remove from the heat and set aside to cool.
Serve hot.



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Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd
Christmas Leftovers -  Breakfast Sandwiches (Recipes for Home & Restaurant) by Nadine Lloyd