With light buttery croissant and sweet berry jam, this baked eggs dish is a fantastique twist on the traditional.
- Preheat oven to 160°C. Place four lightly greased 1-cup capacity ovenproof ramekins on a baking tray.
- Tear croissants into large pieces and spread each piece with a little raspberry jam. Divide the croissant pieces between the ramekins.
- Whisk together eggs, milk and brown sugar and divide evenly among ramekins. Bake for 30-35 minutes or until cooked through. Serve warm and sprinkled with a little cinnamon, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set