THYME AND LEEK CROISSANT BOATS
Hey guys! Are you looking for a new variation on a classic breakfast? I’ve got just the thing for you - my Thyme and Leek Croissant Boats! When a simple croissant gets boring, change it up with these crunchy, cheesy and delicious Croissant Boats that are sure to get your family skipping the snooze button... and they’re so so easy to make, so there’s no pressure to get up super early and prep for ages. It’s perfect for a weekend brunch, and it’s perfect for a quick mid-week breakfast too.
PREP TIME: 20 minutes
BAKING TIME: 25 minutes
8 medium sized croissants
150g mature cheddar cheese, grated
100g cream cheese, full fat, room temperature
1 tbsp, fresh thyme leaves’
1/2 leek ( approx. 2 cups)
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp cooking cream
1 tbsp oil
Large muffin tray
Preheat oven to 170°-180° C.
Cut the leek in half lengthwise. Thoroughly wash and slice it.
In a small pan, heat 1 tbsp of oil, add leek and sauté for 2 minutes until it softens.
In a bowl, whisk cream cheese to make it smooth. Add the eggs and cream and whisk them together with the balloon whisk. Add sautéed leek, cheddar cheese, thyme, salt and pepper. Mix them all to combine well.
Slit open the croissant to make the packet by cutting it from the inner curve side, leaving a margin of 1 inch on both edges. Make sure not to cut it through and through else the filling will leak."
Place croissant boats in the muffin tray cups. Push them down slightly in muffin cups to let the croissant boats sit nicely.
Equally pour the filling inside the boats and bake it in preheated oven for 20-25 minutes.
Let it rest for 10-15 minutes before serving.
If you do not have fresh thyme, you can replace it by adding dried thyme. Reduce the quantity to 1 tsp as dried herbs have much stronger flavour.
When placing the croissant boats in muffin tray, leave a gap in between each boats placed.
Make the cavity in the croissants carefully as the deeper cut will leak the filling.