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Mother’s Day Croissant Baked Eggs by Jane de Graaff

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Preparation time: 30 min
Serves 2 people
5 Average Rating

Spoil mum this Mother’s Day with a warm, golden croissant baked egg, crisp on the outside, soft in the centre, and topped with crispy bacon, fresh herbs, and a drizzle of hot honey. It’s an easy, elegant dish that’s perfect for breakfast in bed or a cosy brunch celebration.

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Ingredients

  • 6 Australian eggs
  • 3 croissants
  • ¼ cup bacon bits, diced
  • 3 tablespoons hot honey (honey and chilli, mixed in your preferred ratios)
  • 3 tablespoons parsley, finely chopped

Method

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  1. Preheat the oven to 180C and lightly oil a 6 cup muffin tray.
  2. Cut each croissant in half vertically in the middle. Turn each piece onto it’s pointed end and nestle them into the muffin tray, making a hollow in the middle of each one.
  3. Crack an egg into the hollow of each croissant and bake at 180C for 15-20minutes, or until the egg is set to your liking.
  4. Meanwhile, fry off the bacon bits until crispy and set aside. Mix together your honey and chilli to make your hot honey and make sure your parsley is finely chopped.
  5. Remove the croissant eggs from the oven and ease them out of the muffin tin. Top each one with some of the bacon and parsley and drizzle with hot honey when ready to serve. Serve to mum – in bed – with her favourite coffee or tea. 

Reviews

Overall Rating

Average Rating: 5

1 review

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