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Croissant Egg Boats
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Croissant Egg Boats (Serves 4) These egg boats couldn't be easier, especially since you start with bakery fresh croissants! Ingredients: | |
2 | croissants, store-bought |
8 slices | ham, deli-sliced |
4 slices | Swiss cheese |
2 large | plum tomatoes, thinly sliced |
4 | eggs |
1/8 teaspoon | salt, or to taste |
1/8 teaspoon | pepper, or to taste |
Preparations:
Pre-heat the oven to 350¬?F.
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.
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