Slice and fill croissants with ham and cheese
Arrange filled croissants in a baking dish
In a bowl, mix together chives, thyme, heavy cream, milk, Dijon mustard, nutmeg, salt and pepper
Whisk in the eggs
Pour the egg mixture over the croissants and let sit for 15 minutes
Dot the top with pesto and butter
Bake at 160°C fan for 30-40 minutes until set and golden brown
Garnish with chopped parsley
Serve with a green salad.
