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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.

Rachael Ray