Thinly slice the cheese. Cut the croissant in half horizontally, then spread a little mustard on the inside of each
Fill the croissant with two thirds of the sliced cheese and all the ham. Cut each in half down the middle, and arrange in a 2 litre ovenproof dish.
Beat the eggs, milk and cream together with the nutmeg, little salt and plenty of ground black pepper. Pour over the croissants and leave to soak for 15 minutes.
Preheat the oven to 200oC/Fan 180oC/Gas 6. Arrange the remaining cheese slices on top of the croissant. Stand the dish in a roasting tin and pour boiling water from the kettle to come halfway up the outside of the dish. Bake for 20-25 minutes or until the egg mixture has set. Scatter with chives and serve hot.
TIP: Get everything ready the night before: arrange the filled croissant in the dish; egg mixture in a jug; Camembert slices on a small plate – and refrigerate. Throw together in the morning whilst the oven heats up and you’ll have breakfast ready in half an hour.
