Roquefort, Lardon and Egg Croissant Cups
Flaky, buttery croissants meet savory perfection in these Roquefort, Lardon & Egg Croissant Cups — a rich, French-inspired bite that’s perfect for brunch or any time you crave something indulgent.
Ingredients
- 10 ounces slab bacon
- 6 large croissants halved widthwise
- 12 large eggs
- 1 16-ounce imported wedge Roquefort cheese, crumbled, divided
- Finely chopped fresh chives for garnish
Instructions
- First, cut bacon lengthwise into 1/2-inch-thick slices. Lay slices fl at and cut crosswise into 1/4-inch-wide batons.
- Place bacon and 2 tablespoons of water in large skillet over medium-low heat. Cook, stirring frequently until golden-brown but still chewy, about 8 to 12 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
- Preheat oven to 350°F. Place croissant halves, cut-side-up in a 12-cup muffi n tin. Gently press the insides of the croissant halves down and inward to form a small cup shape in each muffi n cup.
- Crack an egg in each croissant. Sprinkle roughly half the Roquefort and bacon on top of the eggs. Bake until eggs are set and cheese is melted, about 10 to 15 minutes. Garnish croissant cups with remaining Roquefort, bacon and chives.
