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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
55 mins
Lately, I’ve found myself running out of fresh breakfast ideas. It’s easy to fall into the same routine—eggs one way, toast another—and before long, everything starts to feel a little too familiar. So I decided to take two tried-and-true favorites in our house—egg-in-a-hole and a croissant breakfast sandwich—and bring them together in one recipe.
These bacon and egg croissant boats are the result, and they’re a pretty great change of pace. Flaky croissants are hollowed out and filled with pesto, cheese, crispy bacon, and sautéed veggies, then topped with an egg that bakes right inside. The croissant turns golden around the edges while the egg sets just enough. Serve them warm with the croissant tops on the side for dipping.
They’re perfect for a weekend breakfast or brunch when you want something a little more interesting but still easy to pull together.
How do you keep the egg from overflowing the croissant?
Crack each egg into a small bowl first, then gently pour it into the croissant. Pressing the fillings down slightly also helps make room so the egg stays contained while baking.
Can you make croissant breakfast boats ahead of time?
You can prep the fillings and hollow out the croissants ahead of time, but it’s best to assemble and bake them just before serving so the croissants stay crisp and the eggs cook properly.
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Ingredients
- 5 slices bacon
- 1 red bell pepper, chopped
- 1 shallot, chopped
- 3 cups baby spinach, coarsely chopped
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 6 croissants
- 6 Tbsp. refrigerated pesto
- 3/4 cup shredded fontina or havarti cheese (about 3 ounces)
- 6 large eggs
- 2 Tbsp. fresh basil, chopped
Directions
- Step 1Preheat the oven to 350°. Line a baking sheet with parchment paper. Cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
- Step 2Pour off all but 1 tablespoon bacon fat from the pan and add the bell pepper and shallot. Cook over medium heat, stirring, until the pepper is soft and lightly golden, 3 to 4 minutes. Stir in the spinach and 1/4 teaspoon each salt and pepper and cook until wilted, about 1 minute. Remove from the heat and let cool.
- Step 3Use a serrated knife to cut a 4-by-2-inch oval out of the tops of the croissants. Press down on the inside of the croissants to create a boat-shaped cavity for the fillings. Arrange on the baking sheet, then add the croissant tops to the baking sheet.
- Step 4Spoon 1 tablespoon pesto into each croissant boat and spread on the bottom and sides of the cavity. Line the bottom and sides with about 2 tablespoons cheese. Divide the bacon among the croissants, reserving 1 tablespoon crumbled bacon for topping. Add the bell pepper and spinach mixture to the croissants (about 2 1/2 teaspoons each). Press the mixture down to make room for the egg. One at a time, crack each egg into a small bowl and gently tip into a croissant. Sprinkle with the remaining 1/4 teaspoon each salt and pepper.
- Step 5Bake until the egg whites are set but the yolks are still runny, 28 to 32 minutes. Let cool 5 minutes, then sprinkle with the basil and reserved crumbled bacon. Serve with the croissant tops for dipping.
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