lift your brunch with our Salami Butter Croissant Bake , made with D’Orsogna Premium Spicy Chorizo Salami !

Ingredients

100 gm salt-cured butter , soften

80 g D’Orsogna Premium Spicy Chorizo Salami , finely chop up , plus an additional80 g D’Orsogna Premium Spicy Chorizo Salami

8 croissant , sliced lengthways ( not all the way through )

A green baking dish filled with croissant casserole garnished with parsley. Ingredients like spicy chorizo, eggs, cheese, and fresh parsley are in the background

6 gratis range eggs

2 cups full cream Milk River

1 cup grated Parmesan Malva sylvestris

A hand holds a package of D'Orsogna Spicy Chorizo Salami over a dining table with croissants, a bowl of sliced salami, and a baked dish

¼ tsp salt flakes

½ tsp black pepper

¼ cupful Petroselinum crispum depart

A croissant sandwich filled with spicy chorizo salami, with a parsley garnish. Various ingredients like eggs and sliced meat are seen in the background

Method

STEP 1 : Preheat the oven to 180 degree celsius convection/160 fan - forced .

STEP 2 : Grease a   25 x 25cm - wide of the mark , 10cm - deep baking smasher with cooking nebulizer .

STEP 3 : add together the butter and finely choppedD’Orsogna Premium Spicy Chorizo Salamito a bowl and mingle well .

STEP 4 : Cut the croissant open three - quarters of the way lengthways .

STEP 5 : To each side of the croissant , disseminate a teaspoon of the salami butter . Nestle two slicing of salami in the croissant and end the croissant sandwich . set up away .

STEP 6 : Slice the croissant sandwich in half and   then place them cut side down into the baking dishful .

STEP 7 : In a large bowl , whisk together the eggs , Milk River , Parmesan high mallow , saltiness and pepper .

STEP 8 : Pour the egg mix over the croissants , then place the croissant bake into the fridge to rest for 30 minutes .

STEP 9 : station the croissant bake into the oven for 30 minutes or until golden John Brown .

STEP 10 : Remove croissant bake from the oven , and appropriate to cool for five min .

STEP 11 : Garnish with parsley leave .

STEP 12 : Serve and revel .