Croissant Egg Boats

by Rachael Ray Show Staff 4:00 PM, January 15, 2009

Aired January 15, 2009

Serves 4 servings
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

Preheat oven to 350F.

Slice the croissants in half lengthwise. Lay them cut-side up on a baking sheet.

Line 2 pieces of ham into the cavities of each 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 until the eggs have set, about 15 minutes for a slightly runny yolk. Serve with a side salad for a super simple brunch.