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Croissant Egg Boats


  • 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.