Description
Delicious breakfast sandwiches featuring soft scrambled eggs, crispy bacon, and homemade tomato jam on toasted croissants.
Ingredients
Scale
- 4 croissants, split and toasted
- 4 tablespoons mayonnaise
- 8 slices bacon, cooked
- 2 avocados, smashed with 21/2 teaspoons lemon juice, salt and pepper
- 1/2 cup tomato jam, recipe below
- Soft scrambled eggs, recipe below
- Fresh chives and basil and/or arugula
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil, for tomato jam
- 2 cups cherry tomatoes, for tomato jam
- 1 clove garlic, minced, for tomato jam
- 1/21/2 teaspoon red pepper flakes, for tomato jam
- 1 tablespoon apple cider vinegar, for tomato jam
- 1 tablespoon brown sugar, for tomato jam
- 2 tablespoons butter, for tomato jam
- Kosher salt and freshly cracked black pepper, to taste, for tomato jam
Instructions
- Prepare the Tomato Jam: Start by simmering 2 cups cherry tomatoes with 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar in a large saucepan over medium heat. Add 1 tablespoon olive oil, 1 clove minced garlic, and 1/21/2 teaspoon red pepper flakes. Cook for about 30 minutes, stirring frequently to prevent sticking. The jam is ready when it thickens and becomes spreadable. If it remains too runny, continue cooking until it reaches the desired consistency.
- Cook the Eggs: Whisk together 8 large eggs with 1/4 cup whole milk and a pinch of Kosher salt and freshly cracked black pepper in a bowl. Heat the large non-stick skillet over low heat and pour in the eggs. Stir gently and continuously using the silicone spatula, cooking until the eggs are soft but set. Remove from heat just before they are completely firm to avoid overcooking.
- Toast the Croissants: Toast the 4 split croissants lightly in the same skillet or a toaster until they are warm and slightly crisp just before assembly. This will help create a nice texture on the sandwich, preventing sogginess.
- Assemble the Sandwiches: Layer the soft scrambled eggs onto the toasted croissants. Then, add a generous scoop of the homemade tomato jam on top. Be careful not to overstuff the croissants to avoid a messy sandwich experience.
- Serve Immediately: Present the sandwiches on a plate while still warm. For an extra touch, serve with a side of fresh fruit salad, and offer additional tomato jam as a condiment. Aim to serve right away to maintain the croissants’ crispiness.
Notes
- Assembled sandwiches are best eaten fresh. Tomato jam can be stored in the fridge for about a week.
- To prevent rubbery eggs, ensure to cook on low heat and remove from heat just before fully set. Should the tomato jam not thicken correctly, let it cook longer while stirring frequently. To maintain crispness in croissants, toast them immediately before assembling.
- Reheat sandwich components separately in a skillet over low heat until warmed through.
- Serve with a side of fresh fruit salad. Pair with a mimosa or Bloody Mary for a delightful brunch experience.
- For a vegetarian option, substitute bacon with sautéed mushrooms or tempeh. You can also add sliced tomatoes for freshness or incorporate sautéed spinach for added greens.
- Select ripe cherry tomatoes for the best flavor in the tomato jam. For cheese, you may substitute fontina with any melting cheese, such as cheddar or goat cheese.
Nutrition
- Serving Size: 1 sandwich
- Calories: 1086
- Sugar: 13g
- Sodium: 1024mg
- Fat: 89g
- Saturated Fat: 34g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 469mg