breakfast
Ham and Gruyère Croissant Bake
Info
Buttery croissants stuffed with ham, mustard and Gruyère. Soaked in a chive, parsley, and nutmeg cream and baked to perfection. The perfect Christmas morning breakfast.Ingredients
Method
Ingredients
- 6 large all-butter croissants
- 12 slices of ham
- 1 tbsp Dijon mustard
- 200g Gruyère, grated
- 3 eggs
- 100ml whole milk
- 300ml single cream
- Tellicherry pepper
- 1 tsp Bart chives
- 1 tsp Bart parsley
- Bart whole nutmeg
- Butter, for greasing
Method
1. Slice each croissant in half and fill with a thin layer of mustard, 2 slices of ham, and a handful of Gruyère. Keep a little Gruyère spare for sprinkling over at the end.
2. Add the eggs, milk, cream, chives, and parsley to a jug. Season well with Telicherry pepper and a good grating of nutmeg. Whisk until well combined.
3. Preheat the oven to 190C/170C fan.
4. Use the butter to grease a large oven proof dish big enough to just fit the croissants. Arrange the croissants in a single layer in the dish. Pour over the egg mixture and leave for 15 minutes to soak. Turn the croissants a couple of times, ensuring they are upright before baking.
5. Sprinkle over the remaining Gruyere and bake for 23-28 minutes, or until the eggs are just set. If the croissants are browning too fast, cover with a little foil. Serve!
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