An indulgent breakfast, perfect for Christmas morning. Serves two.

Ingredients:
2 croissants
200g ham
80g of Gruyère or Comté, grated.

For the béchamel:
250ml full cream milk, gently warmed
20g butter
20g plain flour
A pinch of allspice or nutmeg
A pinch of salt to taste
Freshly cracked black pepper

Preheat the oven to 180 degrees fan forced.

To make the bechamel, melt the butter in a saucepan, then add the flour, whisking to ensure no lumps. Cook out gently over medium heat for a few minutes then add the spices and seasoning.

Slowly add the warmed milk, whisking constantly to avoid lumps. Bring to a simmer and continue whisking until the sauce thickens up. Remove from heat and set aside.

To assemble the croissant, cut them in half lengthways, laying the bottom halves cut side up on a baking tray. Set the tops aside for now, they’ll go into the oven a little later.

Layer the ham over the croissant bottoms, followed by 3 tablespoons of béchamel on each, and finish with a generous scattering of cheese.

Bake for 8 minutes or until the cheese is golden and bubbling, adding the top halves of the croissants into the oven for the final couple of minutes to warm them through.

Allow to cool for a minute before serving.