Sunday Morning Breakfast

Michael and I have a great Sunday morning ritual. It's not a cereal morning, nor is it an Activia day (during the week they are fair game). Sunday morning I like to actually make something tasty and delicious. This morning we had one of our favorites.

Magic Crescent Rolls with a Perfectly Poached Egg

Perfectly Poached Eggs are kind of my specialty. Don't get me wrong, I know my way around the kitchen...and I think most people would vouch for me. But ask me to scramble or fry an egg and I am lost. The secret is to poaching an egg is the right tools and timing. Michael and I love, love, love our egg poacher. It's this great little pan with 4 inserts for eggs. I like to get the water to a low boil, plop the egg inserts in, place the lid on top, and cook for 3 minutes. After the three minutes your eggs should be more watery than solid, like REALLY jiggly (kind of the way my thighs feel at the moment). I then turn off the heat, leaving the lid still in place, and let the eggs rest for about 3 additional minutes. Voila! Perfectly Poached Eggs!

And if you are looking for an amazing quick and easy breakfast roll, look no further than Magic Crescent Rolls. My mom used to make these for breakfast while we were on summer vacation at the beach. They truly taste heavenly and are really easy to pop in the oven while cooking eggs and bacon.

Magic Crescent Rolls

For the Rolls:

1/8 Cup Granulated Sugar
1 TB All-Purpose Flour
1/2 tsp Cinnamon
1 can (8oz.) Refrigerated Crescent Rolls
8 large Marshmallows
2 TB melted Butter

For the Glaze:

1/4 Cup Powdered Sugar
1/4 tsp Vanilla
1 to 1 1/2 tsp milk (depending on desired consistency)


Preheat oven to 375. Spray 8 muffin cups with non-stick spray. In a small bowl mix granulated sugar, flour, and cinnamon.

Separate dough into 8 triangles. For each roll, take one marshmallow, dip in melted butter and roll in sugar mixture.

Place the marshmallow at the smallest end of the triangle and roll to opposite end. Completely cover marshmallow with dough, pinching dough together to form a seal. Dip one end of roll in remaining butter and place butter side down into prepared muffin cup.

Bake 12 to 15 minutes or until golden brown. You will definitely want to place either a cookie sheet or aluminum foil on shelf under muffin tin. It doesn't matter how firmly you pinch, they are going to ooze.

For the glaze, mix powdered sugar, vanilla and milk until you reach desired consistency. Drizzle over rolls. And serve warm! Bon Apetit!