Sunday, April 17, 2011

Baked Eggs in Croissant 'Nests'



I love looking forward to a relaxed Sunday breakfast when I know I have time to make and eat something a little more special than cold cereal and fruit or a "no-brainer" piece of toast and preserves.


The weekend is also when I usually have more time to look through my recipes and cookbooks. If you're like me, your have a bazillion recipes that you've collected from the start of food blogging, gleaned from wonderful sites. If you're also like me, you'll never have time to make all of them. But, every now and then, while I'm looking for something else on my computer I'll come across one of those recipes that I had saved and forgotten.


This one I found while searching my computer files under Eggs as I was looking for Easter ideas. I had saved it from a post on Inn Cuisine, a blog that featured recipes from Inns and Bed and Breakfasts. This one came from from The Kate Shepard House Bed & Breakfast.

Sandie, who created Inn Cuisine, is still posting as A Bloggable Life, which you can find on my sidebar.



Croissants are cut into approximately 1/4 inch or so thicknesses, lengthwise to make the 'nest for the egg.


An egg is carefully dropped into each nest, seasoned with salt and pepper and then baked in the oven....


then served with a delicious Dijon cream sauce.


I know my husband will be asking me to make these again - they were that good. You can't get much better than a perfectly baked egg in a flaky croissant nest with a dollop of wonderful Dijon cream!


Happy Sunday!


Baked Eggs in Croissant 'Nests'
Adapted from The Kate Shepard House Bed & Breakfast
Printable Recipe

Standard-size Muffin Tin
Large eggs (1 egg per muffin cup---according to the number of guests you are serving)
Croissants
Sea salt and freshly ground pepper Preheat oven to 375 degrees F.

Spray muffin tin(s) with non-stick cooking spray (I like Baker's Joy)

Cut croissants lengthwise into 1/4 inch or thicker slices. Cut off the 'tips' of the croissants and press firmly into each muffin cup - smaller size of croissant going in first. Overlap as necessary to create a firm cups. Fill in with cut pieces as necessary. Crack eggs into a small cup first (so you don't get egg shell in your croissant cups) and then pour into the center of each bread-lined cup. Salt and pepper each egg to taste.

Bake at 375 degrees F for 16-21 minutes, depending on the accuracy of your oven and the preferred doneness of your egg (I baked mine for about 19 minutes). You can jiggle the pan to see how loose the eggs are to check for done-ness. When done, remove muffin tin from oven and carefully run a knife or silicone spatula around the edges of egg nest in order to release the bread from muffin cup. Carefully lift and remove cooked nests with a thin spatula or flat knife. Place upright on serving plate and pass Dijon Cream Sauce.
Dijon Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 & 1/4 cup half & half
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste

While eggs are baking, melt butter in a saucepan over medium heat. Add flour and whisk until blended. Whisk in half & half and remaining ingredients, except for parsley, whisking often, being careful not to let it boil. When sauce has thickened, remove from heat and add chopped parsley.

62 comments:

  1. Oh my! I can't wait to try this!

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  2. This would be so pretty for Easter breakfast! Thanks for sharing Susan:@)

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  3. All I could think of reading this was my Mom making this when I didn't feel good and wanted to do something special for me!! These look wonderful and a perfect Sunday breakfast...

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  4. Susan, Oh, this looks like it's going to be one of my favorites. I'm a breakfast lover but this would be good anytime... with a salad for lunch?
    I can't wait to try this. Going to the store for croissants..
    ~ Babs

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  5. What a nice change for breakfast. These sound delicious and I will give them a try. Thanks for sharing.

    Barb

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  6. Oh yummy! I couldn't bookmark this recipe fast enough. I would probably make them for dinner rather than breakfast. We love breakfast for dinner around here. That's just who we are. LOL!!!
    CAS

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  7. In a word...yummmm. Looks impressive but seems so easy..I will be giving this a try!

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  8. These look magnificent...photography is "wonderful"...
    Have a beautiful week!!!

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  9. I am inspired. You could make a multitude of little quiches for breakfast too!!!

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  10. Oh, wow! I would love to bake these. :D How neat!!!

    I am visiting from Mosaic Monday.

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  11. Oh my, that looks entirely delicious! Those photos are beautiful too. I'm getting hungry just looking at them!

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  12. These are perfect little breakfast treats! We love eggs at my house, and this makes them special. Love that sauce! :)

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  13. They look amazing! I could definitely do that. I think. Definitely going to try, they really are impressive, Susan!

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  14. Susan these sounds delicious, what a lovely treats! Hugs & kisses....

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  15. Everything you make looks amazing....I am in awe of your food

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  16. Ciao Susan!!!!!!!!!!grazie di cuore che sei passata nel mio blog per Linda!:-)) mi piace moltissimo questa ricetta..sei sempre bravissima!un abbraccio!

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  17. They do look delicious. I will have to try this recipe and thanks for sharing. Have a great week!

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  18. What a perfect recipe for Easter morning Susan; I can just imagine what that croissant crust tastes like. Great treat for morning treat wmen my family comes to visit ans also perfect for the 2 of us. Thank you.
    Rita

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  19. Oh this looks great~ I can't wait to give them a try, thank you!

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  20. You know, I'm getting good at puff pastry from scratch but I've never tried to make croissants... guess I always thought it was better to leave it to the professionals. This looks like an awesome dish...perfect for a special brunch... like for Easter... good timing Susan! Gorgeous photos, too.

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  21. Love it!

    Susan, I'm certain this is the type of breakfast I should be having, instead of the Easter candies I've been testing all morning.

    Quality control is a dirty, thankless job.

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  22. Wonderful idea for the Easter egg! I do love eggs... Thanks for the recipe/lesson!

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  23. They are so cute.. I love nests:) You know that.

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  24. This is a fabulous idea. Would make a lovely breakfast, a great tea-time snack and a wonderful after school meal with some salad and a glass of milk! Eggs are always a hit with children. Thank you for sharing!

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  25. Susan, I love these croissants nest look beautiful!!!! love them, gloria

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  26. That's my ideal breakfast!Dijon cream sauce :-)) that brings a huge grin on my face.

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  27. Awesome pictures!!... gorgeous looking croissant cups and soft eggs absolutely mouthwatering breakfast!!

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  28. Looks wonderful. I love the croissant crust. What a great idea. This would make such a great Easter breakfast, or breakfast for dinner!

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  29. I love this idea and what a great dish for a crowd.

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  30. Thank you everyone for such kind comments! I hope you all try these and enjoy them as much as we did.

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  31. Bye bye eggs benedict. This will be my new holiday breakfast!

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  32. Wow, this looks lovely and delicious :-) Hope to see you at My Dream Canvas

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  33. The Dijon cream is what makes these eggs sound so good. Our house guest from Spain loves Croissants and I imagine she just might like this recipe!

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  34. Your croissant egg cups look delightful. I would love these anytime of day. Very nice.

    I am just like you. I have a bazillion recipes that I am waiting to try too.

    Have a great week.
    Velva

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  35. These are so cute and delicious looking!! My family will really be impressed. Now if I can only make them look half as good as yours!!

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  36. Those look delicious, Susan!
    Last weekend a gal posted on Alma's blog a way to make the eggs in an egg white nest. I tried, but it didn't come out that pretty! So I devised something else.
    Your breakfast looks delicious!
    Hope you are making progress with all your preps. I have a few long days ahead of me Fri and Sat.!

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  37. Your baked eggs in a croissant crust look wonderful...it is something that I'd love to have in a weekend brunch. Have a great week Susan :-)

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  38. How beautiful. What a sophisticated breakfast. These would be fabulous for how guests. They would say wow.
    Sam

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  39. What a cool idea! I have never seen that kind of crust before (only the fridge dough version).

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  40. tasty egg dish
    happy easter

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  41. What a nice Easter breakfast! I have a bazillion recipes in a document from 1990! I don't think I'll get around to making them all, especially when I think about all the recipes in my cookbooks! LOL!! Have a great one!

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  42. These are super, Susan. I'm going to try them next time I have company. Simple...and a great way to use croissants. I always have a couple left over.

    I used to love Inn Cuisine....I think they moved the site and still post once in a while.

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  43. They look wonderful Susan! I thought I already commented. Were in NYC and I had a few minutes in the taxi to check blogs :-)

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  44. Although I haven't had a quiet and lazy Sunday breakfast for a long time, actually since my son was born lol, I love making little things like these and serve them at nights when we don't want a regular meal. They look gorgeous!

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  45. Let's not talk about my list of bookmarked recipes. It's probably going to stage a revolt one of these days and there'll be nothing I can do about it.

    These little egg cups look delicious! I might have to make them for dinner now that you've spurred on an egg craving!

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  46. Oh Susan, I am serving these for Easter brunch, for sure. I was gonna do mini fritattas and scones, but these look perfect. I've never used croissants as the 'nests' before, but I love anything I can eat with a croissant, so this sounds awesome.

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  47. Oh boy do these look good! I love the idea of soft eggs in a flaky crust and that sauce sounds wonderful!

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  48. Oh my, yum.

    I was looking for a brunch recipe and this is it!

    Thanks for sharing.

    Carol

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  49. Croissant bread, that's so original. I'll try out the next time I have stale croissants.

    I always in look for an alternative to a hollandaise sauce. This recipe is definitely a keeper.

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  50. Oh my! That looks amazing. I will have to try it for sure.

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  51. Thank you one and all! These were a wonderful discovery and so delicious. I hope you all enjoy them as much as we did.

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  52. What an adorable way to serve eggs - the croissant crust is genius!

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  53. Never would've thought to use Dijon sauce in this already wonderfully interesting recipe! I absolutely love Dijon, and given the chance would put it on everything! Amazing combination for a breakfast

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  54. What a marvelous idea. I just found this site, but you can bet I will be back, again and again. I have been a cook and baker for more than 60 yrs. and never would have thought of this, especially the Dijon sauce. These are not just for breakfast, but supper also. I have several friends who are going to be delighted.

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  55. can these be made with frozen pastry puffs

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    1. Since the croissants were already baked (store bought) when I made this recipe I can't guarantee the same result with frozen puff pastry. Perhaps you could partially baked the puff pastry before adding the egg but again, I can't guarantee results as I've never tried it. Let me know how it turns out if you try it!

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  56. You didn't say what kind of croissants you used....I assume they were already baked !
    Can you use the Pillsbury ones in the tubes ? Would baking time be the same ?
    These do look good,

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    1. Yes, my croissants were already baked and purchased at a bakery. I've never used the ones in tubes but they should work if you bake them first and allow to cool before proceeding with the recipe.

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