8 eggs, scrambled
1 package of Pillsbury Crescents
Unroll Crescent rolls in one large piece.
Pull apart into four smaller blocks.
(Two of the triangles make one small block)
Roll the blocks out a bit thinner.
Place into small pie plates ( I used oval shaped) and bake per can instructions.
While Crescents are baking, scramble the eggs in margarine.
If you want small and fluffy curds, use a WHISK instead of a spatula.
Whisk constantly over medium heat until done.
(Add cheese, hollandaise sauce, onions, peppers etc before whisking in pan if you want something a bit different)
Let eggs sit just a bit, then spoon into cooled Crescent boats.
If you want to save some for later, just reserve some of the scrambled eggs, storing in a closed container and refrigerate.
Crescent boats can be reheated in oven before adding reheated eggs.
You can also use biscuits instead of Crescents. This is a very simple recipe and you can find so many versions on the net.