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Creamy spinach and Parmesan croissant recipe

Creamy spinach and Parmesan croissant recipe

5 ratings

Upgrade your brunch game this weekend with the ultimate savoury croissant, oozing with creamy spinach and a golden runny egg. For an extra treat, add a little Parmesan to the spinach and finish with a kick of crushed chillies. Using a store-bought croissant to save time, rustle up this delicious breakfast in just 15 minutes – trust us, you won't regret it! See method

  • Serves 1
  • 5 mins to prepare and 10 mins to cook
  • 457 calories / serving
  • Vegetarian


  • 2 tsp olive oil
  • 1 small garlic clove, finely chopped
  • 40ml single cream
  • 80g baby spinach
  • 1 all-butter croissant
  • 1 egg
  • 15g grated vegetarian hard cheese or Parmesan
  • ½ tsp crushed chillies
  • black pepper

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    15g 73%
  • Sugars

    4g 5%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 21.5g Protein 20.2g Fibre 2.9g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tsp of the oil in a frying pan over a medium heat, add the garlic and fry for 1 min. Add the single cream and spinach and cook for 3 mins to wilt, stirring occasionally.
  2. Meanwhile, halve the croissant lengthways, place on a baking tray and bake for 4 mins. Heat the remaining oil in a nonstick frying pan over a medium heat. Fry the egg for 3-4 mins or until the white is set but the yolk still runny. Add two-thirds of the cheese to the spinach; season.
  3. Continue to cook for 1-2 mins until thickened slightly. Spoon the spinach onto the bottom half of the croissant, top with the fried egg, sprinkle with the final third of the cheese and season with crushed chillies and some black pepper. Sandwich with the croissant top to serve.

Tip: This is an indulgent breakfast treat, but for a lower-fat version, omit the cream.

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