Heat the oven to 180C/160C fan/gas 4. Whisk together the eggs, milk, cream, half the chives and some seasoning.

Combine most of the remaining chives with the lemon zest, soft cheese and black pepper in a separate bowl. Spread the soft cheese mixture over the bases of the croissants, then divide the smoked salmon between them and sandwich back together with the croissant tops.

Pour the egg mixture into a 38 x 23cm baking dish. Nestle the croissant sandwiches, top-side down, in the egg mixture and leave to soak for 20 mins. After this time, carefully flip over, sprinkle with the remaining chives and black pepper, then bake for 20-25 mins until the tops are golden brown and the egg mixture is set. Leave to stand for a few minutes, then serve.