Now croissants have become more of a weekend treat for us, in-between porridge bowls, banana pancakes, yogurt, baked oatmeal and pb&j sandwiches and other breakfast favorites.
As much as I love porridge bowls, banana pancakes, baked carrot cake oatmeal and rye bread sandwiches, croissants play in a breakfast league of their own – they are so buttery, flaky, crunchy and the fact that it takes hours and hours to make them also makes it feel more special eating them. We have a few good bakeries near where we live so we haven’t baked our own croissants for years (we do a have a pretty epic rye croissant in our Green Kitchen Travels book). When we bring the kids they always beg for chocolate filled croissants but on the occasions when we have natural croissants at home, adding a savory filling to them is the best breakfast/brunch hack. They look super luxurious and taste so rich and satisfying.
We fill them with creamy eggs, tangy labneh and lots of greens, inspired by egg-croissants we have had at cafes in Australia, Capetown and L.A. But just filling them with a slice of cheese and greens is also good.
It’s also the perfect thing to make if you have one or two day-old croissants at home.
I made these on my instagram stories this past weekend in a little session that I called Brunch Therapy so check it out if you want a more step by step approach and more inspiration.