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Monday, July 6, 2009

Croissant Egg Boats

This is a recipe by Rachael Ray. She calls it a fancy fake out inspired by fast food. Serve it with fruit or a salad for a delicious breakfast or brunch. Watch Rachael make it here.

  • 2 store-bought bakery croissants
  • 8 slices deli ham
  • 4 slices Swiss cheese
  • 2 large plum tomatoes, thinly sliced
  • 4 eggs
  • Salt and ground black pepper


Preheat oven to 350ºF.

Slice the croissants in half lengthwise. Lay them cut-side up in a greased muffin tin.

Line 2 pieces of ham into the cavities of each half and top them all with a slice of cheese and a few slices of tomato. Crack an egg into each “pocket” and sprinkle them with a little salt and pepper.

Bake until the eggs have set, about 15 minutes for a slightly runny yolk (I found it needed about twice that long). Serve with a side salad for a super simple brunch.

Yields: 4 Servings

1 comment:

Felicia said...

Thanks for posting this recipe! I finally got around to making it and loved it!