Ham, cheese & pesto croissant bake
Serves 4
Easy
Prep:
Cook:
plus soaking and resting
Whip up this indulgent and delicious brunch this weekend. Leave out the ham, switch out the gruyère and use alternative pesto to make it veggie, if you like
Skip to ingredients
Units:
- 6 stale croissants
- 4 tbsp butterplus extra for the tin
- 6 slices of hamroughly torn
- 100g cheddargrated
- 100g gruyèregrated
- small handful of chiveschopped
- 4 thyme sprigsleaves picked
- 4 eggs
- 100ml double cream
- 100ml milk
- 2 tsp Dijon mustard
- grating of nutmeg
- 75g pesto
- 10g parsleyfinely chopped
Nutrition: Per serving
- kcal986
- fat76g
- saturates40g
- carbs40g
- sugars7g
- fibre3g
- protein33g
- salt3.2g
Method
step 1
Halve the croissants through the middle and butter each side. Fill each croissant with ham and most of the grated cheddar and gruyère. Butter the base and sides of an ovenproof dish or frying pan (about 26cm), then pack all of the croissants tightly in.
step 2
Mix the remaining cheese, the chives, thyme, eggs, double cream, milk and mustard together in a jug. Season well with salt, pepper and freshly grated nutmeg to taste. Pour this over the croissants and leave to soak for 15 mins. Dot the pesto over the top with a teaspoon. Heat the oven to 180C/160C fan/gas 6.
step 3
Top the croissants with a little more butter, if you like. Bake for 30-35 mins until golden-brown and the eggs are set. When cooked, leave to rest for 10 mins before serving sprinkled with the parsley.
