Bloody Mary Croissants with Scrambled Eggs

• 6 St Pierre Croissants
• 2 vines of cherry tomatoes
• 1 tsp olive oil
• Few fresh thyme leaves
• 8 eggs
• Splash of milk or cream
• Few fresh chives, chopped
• Pinch black pepper
• 1 tsp butter

For the Bloody Mary Ketchup

• 2 tsp olive oil
• 2 stalks celery, very finely chopped
• 1 clove garlic, very finely chopped
• 400g ripe vine tomatoes, roughly chopped
• 2 tbsp tomato puree
• 2 tsp Worcestershire sauce
• 1 tsp tabasco sauce (or other hot chilli sauce)
• 1-2 tsp sugar
• 1 tbsp horseradish sauce
• 1 tbsp cider vinegar
• 2 tbsp vodka
• Mini Bloody Mary cocktails to serve, optional

1. First, make the ketchup. Sauté the celery in the oil in a large frying pan for 2-3 minutes.
2. Add the garlic and cook for another 1 minute then add the tomatoes and sauté for 10 minutes
3. Add the rest of the ketchup ingredients and simmer for 20 minutes or until soft and thickened
4. Pulse in a blender or food processor until not quite smooth but no large chunks remain. Scrape into a bowl and set aside
5. Meanwhile preheat the oven to 190°C / 170°C fan / Gas Mark 5
6. Place the tomato vines onto a baking tray and drizzle over a little olive oil
7. Season with black pepper and scatter over a few thyme leaves. Roast in the oven for 10 minutes
8. Add the croissants to the oven on a separate tray and warm through for 3-4 minutes
9. Beat the eggs in a jug or bowl, add a splash of milk or cream, a few of the chopped chives and season with salt and pepper
10. Heat the butter in a non-stick saucepan and pour in the eggs. Stir to scramble to your liking
11. Slice the croissants in half and place on a serving plate
12. Divide the scrambled egg between the bottoms then add a generous spoonful of ketchup
13. Sprinkle over a few more chives then pop on the lids
14. Serve with the roasted cherry tomatoes and the rest of the ketchup on the side

Bon appétit!