Croissant Egg and Bacon Sammich
Preheat oven to 325 degrees F.
- 2 large eggs
1/4 cup milk or light cream
1 large croissant
1/2 scallion - chopped
2 slices fresh tomato
3 slices thick cut bacon
1 slice cheddar cheese
Cook bacon to desired texture, drain grease and set the cooked bacon aside.
Beat eggs and milk together in small bowl. Cook/Scramble eggs with chopped scallions in the same skillet you used to fry the bacon. Note: it is advised to keep your eggs in larger pieces (at least the size of a quarter).
Split croissant - but not all the way! Try to leave a "hinge" on the back of the croissant. Place eggs in split croissant. Place cheese on eggs. Place bacon on top of cheese. Place sliced tomato on top of bacon. (I find this is the best method to layer this sandwich but you may want to tinker.)
Close sandwich and place on baking sheet in oven for 3 to 5 minutes. Just enough to help the cheese melt and make the croissant just a bit toasty.
Remove and enjoy!
This recipe is actually my version of Corner Bakery's Commuter Croissant reverse engineered with the addition of scallions. There is room for tinkering with this sandwich!
Mr Breakfast would like to thank vegas4me for this recipe.
Recipe number 2883. Submitted 7/20/2010.