Croissant Egg Bread
HB-16985 · Hand-built original · Korean
Croissants hollowed into nests, spread with rosé sauce, filled with cheese and bacon, and baked with an egg in the center. Parsley and pepper finish them.
KoreanSnackGluten-free
Main ingredient: croissant
Pairs well with: coffee, orange juice, green salad, fresh fruit
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 eggs
- 2 croissants
- 1 tablespoon rosé sauce
- 2 slices sliced cheese
- 2 strips bacon
- a little parsley
- a little black pepper
Method
- Cut the cheese slices and bacon strips into large pieces that fit inside the croissants.
- Slice the top off each croissant with a bread knife and hollow out a nest in the soft interior.
- Spread the rosé sauce inside each hollowed croissant.
- Tuck the cheese and bacon pieces into the nests.
- Crack one egg into each croissant, settling the yolk in the center.
- Bake at 350°F for 15 minutes, until the egg whites are set and the croissant edges are crisp.
- Scatter parsley and black pepper over the baked eggs before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).