Baked Eggs with Croissants and Jam

This may sound like an odd combination but it works.I find breakfasts like these are great for a lazy Sunday morning when you can take your time and enjoy the prospect of a big Sunday roast dinner later. Don't feel like you have to make the croissants either: shop-bought ones are just fine. As much as I love to make most of my meals, I still try and make some things fuss free, hence the above-mentioned 'lazy Sunday morning'.

Ingredients

Butter for greasing

2 croissants

Raspberry jam (or your favourite flavour)

3 medium eggs

Splash of milk

1 teaspoon brown sugar

A sprinkle of cinnamon to serve

Method

• Preheat the oven to 180°C. Lightly butter two large ramekins or two small ovenproof dishes and place on a baking tray, as ingredients can spill over.

• Tear each of the croissants into four or five large pieces and spread jam on each piece, then divide the pieces among the dishes.

• In a measuring jug (handy for pouring) beat the eggs, then add a splash of milk and the brown sugar and beat again. Pour into the two dishes to just over three-quarters full.

• Bake in the oven for 30–35 minutes. Sprinkle with some cinnamon to serve.