Breakfast Croissant

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Ingredients

  • 1 can of Croissants Extra Large
  • 6 eggs
  • 1 egg to use for glossing dough

Preparation method

Breakfast Croissant
  1. Open packaging and cut along the dotted lines.
  2. Roll the dough in a croissant shape and try to elongate the dough.
  3. Fold the dough around the raw egg.
  4. Brush egg yolk on the dough.
  5. Both go in the oven for 15 minutes at 180 C.