Ham, Cheese and Mustard Croissant
Our special breakfast is a riff on Croque Madame, only even more decadent! What you want to wake up to on Boxing Day, it’s a luxe way to use up ham and croissants.
Preheat oven to 180°C and line a baking tray with baking paper.
Melt butter in a saucepan until it bubbles. Add flour and stir to combine. Cook for 1 minute, stirring often. Slowly add milk, stirring continuously, until you have a smooth creamy white sauce.
Slice croissants in half lengthways. Spread a teaspoon of mustard on the base of each one, then lay ham on top. Spread half the bechamel sauce over the ham, sprinkle over half the cheese and place croissant lids on top. Arrange croissants in the pan, pour over remaining white sauce and cheese, sprinkle with nutmeg and bake for 15-20 minutes.
When the croissants are 5 minutes away, fry your eggs, if using. Serve croissants topped with fried egg and chopped parsley and thyme.
50g (or 1/3 cup) Plain flour
1 1/2 Cups milk
6 x Farro croissants
6 tsp Wholegrain mustard
6-12 Clices Christmas ham (depending on thickness)
150g Gruyere cheese, grated
1/2 tsp Ground nutmeg
6 Eggs, fried (optional)
Fresh parsley and thyme to serve