Time spent at home actually feels like more work. I find myself paying more attention to emails later into the evening, or answering the office line on weekends. The line between work and home is quite difficult to discern when my kitchen table falls firmly in both places currently. Working too much – and liking it – may be a character flaw. My besties informed me I’m simply not trying to relax and draw that line in the sand. Thoughts?
Considering the hustle, and the need to keep a tight grasp of our budget (because, when living with 3 picky roommates, it’s easy to give in to ordering takeout – especially during a global pandemic), I’ve been diligent about my kitchen creativity.
Along with the creativity came the need to customize my lengthier recipes to better suit my new “living room/office” style. Plus, I want to be able to use these options when I actually go back to the office. Quick breakfasts have consistently been a sticky topic for me. I am a firm believer in waffles and bacon and fluffy eggs – and well, all those delicious bits take time. So, here’s the benefit of reading this recipe: It’s quick, easy to grab and go, and always tasty!
What you’ll need to feed 2 hungry adults:
Ingredients –
1 can of refrigerated crescent dough
4 eggs
6 slices cooked bacon
4 slices of provolone cheese (or any other sliced cheese of your choice)
2 tablespoons fresh chopped basil or Italian parsley
Salt and pepper (to taste)
Now to Prep & Bake!
Preheat the oven to 400°F. Open and unroll the crescents onto a parchment paper lined baking sheet. Split each sheet of dough right down the seams, so you have a total of 4 medium rectangles of dough. Pinch together any open areas in each square to seal the dough.
Lay one slice of cheese on each sheet of dough. Place the bacon slices around the edge of the dough (at the border). You may have to cut the slices so they’ll fit better along the edges. These slices work as the border to help keep your eggs from rolling onto the pan, so make sure to place them well and firmly on the dough.
Crack one (or two, if you’re extra hungry) egg into the center of each dough rectangle. Sprinkle the egg with a smidgen of salt and pepper.
Bake these little egg basket crescent rectangles in the oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference. I’m a fan of the slightly runny yolk, so 11 minutes and 30 seconds is my happy place. Over 13 minutes, and you’re looking at an over-hard option.
Once out of the oven, garnish your egg baskets with basil or parsley just before serving, and enjoy!
Feel free to change up your garnish!
Serve this breakfast dish with a cup of your favorite fruit and a hot latte. I’ll be sure to add my own fave coffee recipes, soon!
