These bacon and egg croissant boats are filled with cheese, pesto, and crispy bacon, then baked with eggs for an easy, flaky breakfast or brunch recipe.
Ryan LiebeYields: 6 serving(s)Prep Time: 30 minsTotal Time: 55 minsSavePrintLately, 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.
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Step
1
Preheat 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.
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Step
2
Pour 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.
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Step
3
Use 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.
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Step
4
Spoon 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.
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Step
5
Bake 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.
