Eggy Croissant Boats
Prep
5 minutes
Total
20 minutes
- Preheat the oven to 190 degrees (fan)
- In a measuring jug, crack two eggs and whisk together with a pinch of salt and pepper
- Grate the cheese into the jug with the eggs and stir
- Carefully dice the chorizo into small pieces then add into the jug and stir, combining the whole mix together
- Take a knife and carefully cut out a wedge from the top in the middle of the croissant. Press down inside the gap you’ve made, to make sure you use all the space available for your filling! Place the boats onto a baking tray
- From the jug, carefully tip the mix evenly into each croissant. Press the mix down into the ‘boat’ if you need to, to create extra space to fit it all in
- Once filled, pop into the oven for 15 minutes allowing the egg to cook and the croissant to crisp up
- Serve and enjoy!
Eggy Croissant Boats
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Prep
5 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
2 all-butter croissants
-
2 eggs, whisked
-
30 g EatLean protein cheese
-
30 g chorizo, chopped
-
1 tsp parsley
-
salt & pepper
- Preheat the oven to 190 degrees (fan)
- In a measuring jug, crack two eggs and whisk together with a pinch of salt and pepper
- Grate the cheese into the jug with the eggs and stir
- Carefully dice the chorizo into small pieces then add into the jug and stir, combining the whole mix together
- Take a knife and carefully cut out a wedge from the top in the middle of the croissant. Press down inside the gap you’ve made, to make sure you use all the space available for your filling! Place the boats onto a baking tray
- From the jug, carefully tip the mix evenly into each croissant. Press the mix down into the ‘boat’ if you need to, to create extra space to fit it all in
- Once filled, pop into the oven for 15 minutes allowing the egg to cook and the croissant to crisp up
- Serve and enjoy!