Breakfast croissants

This light, flaky golden croissant is beautiful stuffed with fresh ham, eggs and oozy melted cheese to create the perfect lazy weekend breakfast or brunch.

  • 5 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Breakfast croissants
  • 4 split croissants
  • 4 slice ham, off the bone
  • 1 tomato, thinly sliced
  • 4 slice gruyere cheese
  • 4 hard-boiled eggs, peeled, quartered
  • baby rocket leaves, to serve


Breakfast croissants
  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    Fill croissants with an even amount of ham, tomato, cheese and egg; arrange on tray.
  • 3
    Bake 4-5 minutes, until croissants are warm and cheese has begun to melt.
  • 4
    Remove from oven using a dry tea towel or oven mitt. Add a few rocket leaves to each to serve.


This is a great one for you younger children to make - just boil eggs the night before, ready for breakfast the next day. Older kids can try replacing boiled eggs with scrambled.

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