Croissant Smoked Salmon Bake

    10m prep time
    30m total time
    Easy level
    9 ingredients

Use up day-old croissants in this simple bake that riffs on the classic combo of salmon and eggs. Enjoy it for a weekend breakfast or brunch, especially if you have guests.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4. Whisk together the eggs, milk, cream, half the chives and some seasoning.

Step 2

Combine most of the remaining chives with the lemon zest, soft cheese and black pepper in a separate bowl. Spread the soft cheese mixture over the bases of the croissants, then divide the smoked salmon between them and sandwich back together with the croissant tops.

Step 3

Pour the egg mixture into a 38 x 23cm baking dish. Nestle the croissant sandwiches, top-side down, in the egg mixture and leave to soak for 20 mins. After this time, carefully flip over, sprinkle with the remaining chives and black pepper, then bake for 20-25 mins until the tops are golden brown and the egg mixture is set. Leave to stand for a few minutes, then serve.
  • Ingredients
  • Based on 6 servings
  • 200ml Whole Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 1 Lemon, zested 1 x Sainsbury's Lemons
  • 200g Soft Cheese 1 x Philadelphia Original Soft Cream Cheese 280g
  • 6 Large Eggs 1 x Sainsbury's British Free Range Eggs Large x6
  • 6 Croissants, split (use stale croissants, if you have them) 2 x Sainsbury's Butter Croissants, Taste the Difference x4
  • Freshly Ground Black Pepper to taste, 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
  • 100ml Single Cream 1 x Sainsbury's British Single Cream 150ml
  • 20g Chives, finely sliced 1 x Sainsbury's Bunched Chives 20g
  • 200g Smoked Salmon 1 x Sainsbury's 200g Mild Scottish Smoked Salmon
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