Name: Breakfast Turkey & Egg Croissants
Cook time: 15 min
Total time: 15 min
Ingredients: 4 croissants (store-bought (day-old is best)); 4 tsp dijon mustard; 8 slices roasted turkey deli meat (2 per croissant); 4 tbsp onions (caramelized); 4 slices cheese (I used Havarti); 4 eggs; 1/4 tsp freshly cracked black pepper; 1/2 tsp rosemary (chopped)

Preheat oven to 350°F.

Cut the croissant across 1/3rd from the top. Place the “tops” aside.

Create a well in the croissant by slightly cutting the inside of the croissant and push down.

Smear 1 tsp of Dijon mustard in the well.

Stuff in the roasted turkey deli meat.

Add 1 tbsp of caramelized onions on top of the turkey.

Place the cheese over top.

Create a little nook for the egg by pushing down on the cheese.

Crack an egg into the nook (depending on how large your eggs are, you may need to remove some egg white or it may overflow).

Place the croissant onto a baking sheet.

Repeat with the remaining ingredients.

Place into the oven and bake at 350°F for 15 minutes, until the egg is just set. Remove, sprinkle with ground pepper and chopped rosemary and serve warm (with or without the tops).