Ham and Gouda Croissant
A warm croissant stuffed with ham and melted Gouda cheese, served with cucumber slices on the side. Perfect for a quick breakfast.
- Time
- 12 min
- Serving
- 429 kcal
- Ingredients
- ≈ $2.21
- Protein
- 18 g
Ingredients
- 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
- 2 Hampack 300 g ≈ $2.85 40 g
- 3 Goudapack 250 g ≈ $4.50 30 g
- 4 Cucumbers≈ $3.67 per kg 80 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Cut the croissant1 lengthwise into two halves, leaving one side uncut.
Slice the ham2 and Gouda3 cheese into 0.5 cm (1/4-inch) thick strips.
Place the ham2 and cheese inside the croissant1, gently pressing the top closed.
Transfer the croissant1 to the baking sheet and bake on the middle rack for 6–8 minutes, until the cheese melts and the edges brown slightly.
Remove the croissant1 and let it rest for 1–2 minutes.
Slice the cucumber4 into 0.5 cm (1/4-inch) thick rounds and serve alongside the warm croissant1.
Tips
- Why it works
- Press the croissant halves gently to seal the filling. Otherwise, cheese leaks out during baking. Use your hands to check even pressure.
- Substitutions
- Replace Gruyère with 30g sharp cheddar for a sharper taste; swap ham for 40g salami if preferred.
- Common mistakes
- Overbaking turns the croissants dry and pale; check at 6 minutes. They should be golden, not white.
- Storing and reheating
- Eat fresh or reheat in a toaster for 2–3 minutes; does not freeze well.
- Serve with
- Pair with 80g sliced cucumber and a sprinkle of salt for a simple breakfast or snack.
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