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Christmas Morning Loaded Croissants


20 minutes

Indulgent yet oh so easy to prepare, loaded BreadBread Bakery Brixton croissants are a great way to cater for a crowd at Christmas. Mix and match sweet and savoury toppings to cater for every taste, or experiment with other treats from the store cupboard like peanut butter and jam, a twist on a breakfast with crème fraiche, berries and granola or classic ham and cheese.

11 Farmdrop products in this recipe


Here’s how you do it

  1. Use a serrated knife to cut each croissant lengthways without cutting all the way through.
  2. Warm the croissants in the oven at 180ºC for a few minutes.

Herby Scrambled Egg & Gravadlax

  1. Whisk the eggs in a large bowl with the cream and a good pinch of salt and a grinding of black pepper.
  2. Add the butter to a non-stick frying pan and melt over a low heat but don’t allow it to brown or foam.
  3. Add the eggs to the pan and don’t stir for 20 seconds - then using a spatula or spoon, drag through the egg, lift and fold gently. Pause for 10 seconds then repeat. Keep the heat low and don’t break up the eggs too much, you want large, creamy flakes and to fold slowly rather than stir.
  4. Cook until the eggs are softly set with a little uncooked egg still on the top, then turn off the heat and stir the chopped herbs gently through until evenly distributed.
  5. Drape the gravadlax into the croissant and top with the scrambled egg. Serve immediately.

Brie and Cherry Jam

  1. Cut the Cornish brie into long slices. Put 3 slices into each croissant
  2. Top with the cherry jam then the rocket.
  3. Serve immediately or toast in a sandwich press until the cheese is melted.

Banana and Salted Caramel

  1. Slice the bananas into angled rounds, pile into the croissant
  2. drizzle over the salted caramel, then almonds if using.
  3. Serve immediately.


Herby Scrambled Egg & Gravadlax

  • 2 croissants
  • 6 medium organic eggs
  • 2 tbsps double cream (optional)
  • 10g unsalted butter*
  • 1 tbsp chopped chives and dill
  • salt & pepper*
  • 50g beetroot gravadlax

Brie and Cherry Jam

  • 2 croissants
  • ½ small wheel Cornish Brie
  • 2 tbsps cherry jam
  • a small handful rocket

Banana and Salted Caramel

  • 2 croissants
  • 2 organic Fairtrade bananas
  • 2 tbsps salted caramel sauce
  • 2 tsps toasted flaked almonds (optional)*

*from the larder

What’s in this recipe

Crosta & Mollica

Italian Cherry Jam

1 Jar (240g)



Haye Farm Devon

Organic Eggs (Medium)

1/2 Dozen




1 Bunch (min. 15g)




1 Bunch (min. 15g)


Life 4d+

Ivy House Farm Dairy

Organic Double Cream



Curds & Croust

Miss Wenna Cornish Brie

1 Small Wheel (165g)



Haye Farm - Market Garden

Organic Rocket

1 Bag (min. 100g)


Joe & Sephs

Salted Caramel Sauce

1 Jar (230g)