Name: Croissant breakfast bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 croissants, torn; 100 gram smoked salmon, roughly torn; 3 green onions, sliced; 1/2 bunch dill, leaves picked, plus extra to serve; 600 millilitre tub thickened cream; 4 eggs; 1 cup grated gouda cheese; halved cherry tomatoes, lemon wedges, to serve

Croissant breakfast bake

This one-pot wonder combines buttery French croissants with a creamy egg, cheese and salmon filling, ideal for sharing with friends and family at your next big breakfast or brunch spread.

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Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

4 croissants, torn

100 gram smoked salmon, roughly torn

3 green onions, sliced

1/2 bunch dill, leaves picked, plus extra to serve

600 millilitre tub thickened cream

4 eggs

1 cup grated gouda cheese

halved cherry tomatoes, lemon wedges, to serve

Method

1.Preheat oven to 180°C. Lightly grease a 2 litre casserole dish.

2.Arrange croissants in dish. Scatter over salmon, onion and dill, mixing lightly.

3.In a jug whisk cream, eggs and cheese together. Season. Pour over croissants.

4.Bake 25-30 minutes until set and golden. Set aside 10 minutes. Serve scattered with halved cherry tomatoes, extra dill sprigs and lemon wedges.

If liked, replace smoked salmon and dill with salami or prosciutto and basil.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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