Egg and Kimchi Croissant Cups

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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Breakfast, Side Dish, Snack

Cuisine: Asian Fusion

Ingredients Method Notes

Ingredients

6 large croissants
12 eggs
200 gm Kimchi to taste
200 gm Sliced ham chopped
100 gm Grated red cheddar cheese
1 tbsp Nori seaweed furikake

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.