Croissant Egg Boats
These egg boats couldn’t be easier, especially since you start with bakery fresh croissants!
- 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
Pre-heat the oven to 350ºF.
Slice the croissants in half lengthwise. Lay them cut-side up on a baking sheet.
Line two pieces of ham into the cavities of each croissant 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 the croissants until the eggs have set, about 15 minutes for a slightly runny yolk. Serve with a side salad for a super simple brunch.