Croissant Egg Boats
Crispy on the outside, soft on the inside, and loaded with creamy, cheesy goodness!
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
- 4 large croissants
- 4 large Nulaid eggs
- ½ cup (125ml) full-cream milk or cream
- ½ cup grated cheese (cheddar, mozzarella, or your choice)
- 100g cooked bacon or ham, chopped (optional)
- ¼ cup chopped spring onions or herbs (parsley/chives)
- Salt and black pepper, to taste
How To Make Croissant Egg Boats
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Slice the tops off the croissants and gently hollow out the centers to create space for the filling.
- In a bowl, whisk together the eggs, milk/cream, cheese, salt, and pepper.
- Stir in the bacon/ham and spring onions.
- Pour the mixture evenly into the hollowed croissants, ensuring they don’t overflow.
- Bake for 15–20 minutes, or until the eggs are set and the tops are golden.
- Garnish with extra herbs and serve warm.