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