These egg and kimchi croissant cups are the kind of brunch dish that looks impressive but comes together with very little effort. They take something as simple as a croissant and turn it into a buttery, crispy base for a rich, savoury filling.
Inside each cup, spicy kimchi brings heat and tang, balanced with salty ham, melted cheddar, and a soft baked egg. As they cook, the croissants crisp up around the edges while everything inside becomes warm, gooey, and full of flavour.
They work just as well for a relaxed weekend breakfast as they do for a sharing brunch spread. Straight from the oven, they’re best enjoyed warm, when the yolk is soft and everything is still bubbling and golden.
Egg and Kimchi Croissant Cups
Buttery croissants baked into crispy cups filled with spicy kimchi, ham, eggs, and melted cheddar cheese. A simple, flavour-packed dish perfect for breakfast, brunch, or a quick snack.
Ingredients
Method
- Preheat the oven to 190°C.
- Slice the croissants in half and place them into a muffin tin or baking tray. Gently press the centres down to form cup shapes.
- Spoon kimchi into the base of each croissant cup.
- Add a layer of chopped ham over the kimchi.
- Carefully crack one egg into each croissant cup, keeping it contained within the pastry.
- Top generously with grated cheddar cheese.
- Sprinkle over nori seaweed furikake for added umami flavour.
- Bake for 18–20 minutes for a runny yolk, or 15–18 minutes at 200°C for a firmer yolk, until golden and set.
Notes
- Adjust baking time depending on how runny you prefer the egg yolk.
- Croissants should be slightly stale for better structure when forming cups.
- Kimchi adds both spice and acidity, balancing the richness of the cheese and egg.
- Best served warm straight from the oven.
