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Cook the croissants according to the pack instructions, leave to cool, then roughly tear into pieces. Turn the oven down to gas 4, 180°C, fan 160°C.
Lightly grease a 1L baking dish with the butter, add the torn croissants and ham and toss together.
Whisk the beaten eggs with the milk, mustard and some seasoning until well combined, then stir in 2/3 of the cheese. Pour the mixture over the croissants and allow to sit for 15 mins. Scatter over the remaining cheese, then loosely cover with foil and cook for 20 mins. Remove the foil and continue to cook for another 10-15 mins until golden and set.
Meanwhile, fry the remaining eggs in the oil until the whites are set and crisp with runny yolks. Serve the croissant bake with the eggs on top and a scattering of parsley, if you like.
