|Prep time||20 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Add the water to a small bowl and microwave until hot. Add the saffron. Set aside for 15 minutes.
Bring a large pot of water to a boil and add the vermicelli. Boil until half cooked through, approx. 5 minutes. Drain and place in a large bowl along with the sugar, tossing until the sugar has dissolved.
Place a large cast-iron pan over a medium-high heat, add 3 tbsp of the butter along with the spices including the freshly ground pepper. Cook, stirring until toasted and fragrant, approx. 2 minutes. Toss the vermicelli through the spiced butter and evenly spread it in the pan.
Combine the saffron water and orange blossom water and drizzle half over the vermicelli.
With the pan still placed over a medium heat, cook the vermicelli for 15 minutes, or until golden brown and crispy. Flip over and cook for another 15 minutes or until golden and crispy.
Transfer to a cutting board and cut into croissant-sized pieces and tent with foil to keep warm.
Lightly beat the eggs. For an omelette to fit into a standard-size croissant, use a 10cm non-stick frying pan. Alternatively use a standard frying pan and cut the omelette to fit inside a croissant. Place the pan over a medium heat and add the rest of the butter, remaining saffron water and eggs, season with the salt and swirl to form an omelette (or 4 mini omelettes), approx. 5 minutes.
Halve the croissants widthways and place the balaleet and omelettes inside.
Serve immediately with a breakfast spread.