Monday, 29 August 2011
This is a basic brunch casserole bake that I have had kicking around in my recipe folder for years and years. I originally adapted the recipe from one I found in the Calgary herald some 30 years ago. We have a tendancy to buy big bags of croissants when we go over to France, much more than we can possibly eat fresh and so it's a great way to make use of stale croissants as well.
It's a great basic recipe that you can double or triple, depending on how many people you have . . . or even cut in half, if there's only two of you. (which I do often with just Todd and myself!)
It's a great holiday brunch dish, or a great brunch dish for when you just want to cook something that little extra bit special. It also makes a great supper dish when served with a tasty salad on the side.
It's hearty, delicious and quite, quite adaptable. You can leave the ham totally out if you want to, or substitute it with something else, like cooked sausage, or chorizo.
You can add peppers or olives or both if you like. They are equally delicious.
Think of this basic recipe as a canvas that you can paint whatever strikes your fancy on. Trust me . . . it's delish, and always very well received.
*Croissant Brunch Bake*
Buttery croissants stuffed with ham cheese, mushrooms, spring onions and eggs. It needs to be made the night before so plan ahead. Fabulous!
4 plain butter croissants
1 TBS butter
250g punnet of closed cup mushrooms, sliced (2 cups)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
8 thin slices of baked ham
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)
Butter a large rectangular glass casserole dish. Split the croissants in half horizontally and place the bottom halves into the bottom of the casserole dish, cut side up. Reserve the tops.
Melt the butter in a large skillet. Once it begins to foam add the mushrooms and cook, without disturbing, until they begin to brown. Add the spring onions and cook until both are tender, stirring occasionally. Set aside.
Beat together the eggs and the milk. Pour half of this mixture over the croissant halves in the baking dish. Top the croissants with the mushroom/onion mixture, ham and cheeses, dividing equally amongst the 4 croissants. Lay the top halves of the croissants on top, cut side down, and then pour the remainder of the egg mixture over all. Cover with cling film and place in the refrigerator overnight.
The next morning take out of the refrigerator and allow to come to room temperature. Preheat the oven to 180*C/350*F/ gas mark 4.
Bake for 25 to 30 minutes until the eggs are set and cooked through. (If it begins to brown too much, cover with foil.) Serve immediately. Delicious!
I'm cooking Calabacitas over in The Cottage this morning, another delicious way to use up some of that Courgette Glut in the garden!