Rachael Ray: Croissant Egg Boats
To kick off Breakfast at the Beach, we’ve got Rachael Ray Egg Boats, which are very appropriate for where I am currently blogging from. Every year my Dad’s side of the family, his parents, siblings, their kids, and now their kids kids all come to the beach for a week of family fun! My grandmother who is a good cook herself used to make every meal for us, now we all take a night. When I say we, I mean all of my dad’s sisters and my mom. So I didn’t want to step on anyones toes or cook for 20 or so people a night, so I will be making breakfast. Some other people will be trying it out, so we’ll have more comments on what people liked!
Recipe: Croissant Egg Boats
Croissant Egg Boats
Cookbook: Rachael Ray Online
Total Time: 20 minutes
Husband Says: “It’s good.”
Dad Says: “They weren’t bad.”
Brother Says: “I thought they were really good.”
Cousin Says: “They’re good.”
Notes: I think I might have cut the croissants wrong, but I guess the way I did it worked. I cut off the top. Although it was really hard to keep the egg in the croissant, but I guess it worked out okay. I didn’t eat one, but I guess the main consensus was, they were good. I also didn’t have a tomato on hand, so I went without. Which is okay because it was so full already.
Ingredients
cut off top of Croissants
add hamadd cheesecrack egg in the boatbake for 15 minutes at 350 degrees
