Baked Eggs in Croissant Nests Recipe

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“Folks love trying to guess  which herbs are going to be on their breakfast each day.  Innkeeper Jim has no idea till he checks with “Chef Chris.”  These are thyme and box basil, grown in Chris’s herb garden.”

– Chris and Jim, Innkeepers at Churchtown Inn Bed & Breakfast
2100 Main Street, Narvon (Churchtown), PA 17555, 800-637-4446

Baked Eggs in Croissant Nests

 – Adapted from Savoring Time in the Kitchen


An Image Representing Baked Eggs In Croissant Nests Recipe In Lancaster County, PaIngredients

  • Croissants – as many as needed
  • Large eggs (1 egg per muffin cup)
  • Sea salt
  • Freshly ground pepper


Preheat oven to 375 degrees

Spray muffin tin(s) with non-stick cooking spray

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 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 (optional as Dijon mustard is salty)

Bake at 375 degrees F for 16-21 minutes, depending on the accuracy of your oven and the preferred doneness of your egg.

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 Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 & 1/4 cup half & half
  • 1 tablespoon chopped parsley
  • 1 tablespoon Dijon mustard
  • Sea salt
  • Freshly ground pepper


Melt butter in a saucepan over medium heat.

Add flour and whisk until blended.

Whisk in half & half and remaining ingredients whisking often, being careful not to let it boil.

When sauce has thickened, remove from heat and pour on side of entre.

Garnish with fresh dill or other herbs.