Our son Isaac: man oh man does he love going to the grocery store with us. Well, that is as long as we’re going to the grocery store in our neighborhood that has the “little carts.” His complete and total buy in to these little carts can be frustrating at times because one, he demands we go only to this one particular store, and two, he gets super disappointed if we go anywhere else. Yet, the degree of ownership they give him as a way he can help be a part of grocery shopping really is cool to see as a parent.
On our last trip, Isaac made his way over to the bakery, because he knew we needed bread for his cheese and lettuce sandwiches that are all the rage in his culinary universe, for the moment. While walking by the bakery case, he asked if we could, “Buy some of those triangles.” Without looking I had zero idea what he could possibly mean by triangles. He eagerly pointed to croissants, which to my knowledge he has never seen or eaten before. I said we could buy some and try them, he insisted that we buy eight and that they would be his lunch for the next few days.
Well, fast forward a few days and our three year old croissant connoisseur has indeed had one or two each day, but their freshness has been in decline. Isaac commented on how he didnt’ think they tasted the same because we purchased too many. He asked if we could stick one in the toaster to make it taste better again. After a few moments of trying to reason with him that in this case, a toaster wasn’t going to work out, I did come up with a different way to salvage the aging pastry.
After roasting some mushrooms, asparagus and bacon, I added an egg, salt and pepper, chopped scallions, and a splash of half and half to a bowl, whisked it up and poured it into a croissant that I had cut the top off of. I topped that with some shredded cheese and flaky salt and baked it at 350 for about 20 minutes, or until the eggs were set and the croissant was nice and flaky again. The result was a fantastically flaky, flavorful afternoon snack that we shared. I can’t say he was a huge fan of the add-ins, but I’m sure mixing it up with bacon, sausage and peppers, or even just plain egg and cheese would be a real hit for every member of the family!
Asparagus Croissant Egg Boats
Ingredients
- 1 day old croissant
- 1 egg
- 1 Tbsp. chopped asparagus – roasted
- 1 Tbsp. chopped mushrooms – roasted
- 1 Tbsp. shredded cheese
- 1 tsp. half and half or milk
- ½ tsp. scallion greens – chipped
- Pinch of salt
- Pinch of pepper
Instructions
- Preheat oven to 350.
- Prepare your roasted veggies and/or other add-ins.
- Cut the top off of the croissant with a serrated knife as pictured. Place on a rimmed baking sheet. Treat yourself to the tops as a snack, you deserve it!
- Add egg and half and half to a small bowl and mix until incorporated.
- Add in salt, pepper, and add-ins, mix and then pour the mixture into the croissant.
- Bake at 350 for 20 minutes, or until the egg mixture is set.