Croissant bake with smoked salmon

• large eggs↗6
• whole milk↗200ml ml
• cream↗100ml ml
• chives↗½ bunch of

  finely chopped

• lemon↗1

  zest

• soft cheese↗200g g
• freshly ground black pepper↗½ tsp tsp

  plus extra for sprinkling

• croissants6

  cut (use stale croissants if available)

• smoked salmon↗200g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Beat together the eggs, milk, cream, half of the chives and a little seasoning.

2. 2

   In a separate bowl, combine the remaining chives, lemon zest, soft cheese and black pepper. Spread the cheese mixture onto the croissant bases, then distribute the smoked salmon among them and fold them back, covering with the top half of the croissants.

3. 3

   Pour the egg mixture into a baking dish measuring 38 × 23 cm. Place the croissant sandwiches, top side down, into the egg mixture and let them soak for 20 minutes. Then carefully flip, sprinkle with the remaining chives and black pepper, and bake for 20‑25 minutes until the top is golden‑brown and the egg mixture has set. Let stand for a few minutes, then serve.