These Breakfast Croissant Sandwiches take you straight to the south of France, to a little cafe beneath a mountain! A little raspberry jam, brie, and prosciutto come together to compliment the buttery croissants for a gourmet take on breakfast sandwiches.
Taking the time for Breakfast
One of my favorite ways to wake up on Saturdays is to cook a nice breakfast for my family. Where we have more time to spend with each other and enjoy the company while we make plans for the rest of the day. Its where these babies come in handy:
They’re great for sitting in front of the couch with coffee and watching Hells Kitchen at 9am…we’ve done this compulsively these past 2 months. (11 seasons in!)
They also work perfectly for picnics at the beach or the park. And for entertaining a crowd. They look dainty, with the crescent shape and thinly sliced ham, but they’re very filling and versatile! You cant go wrong with flavor combinations here!
You can build these however you like, its in the selection of complementary ingredients that these sandwiches truly shine. Case in point, a little brie, a little jam go a long way here. Brie is creamy so and pairs well with the sweetness of the jam (I used raspberry jam, but go nuts here!). Brie and jam play really well with prosciutto and the saltiness it brings.
These three components play off each other to make an really interesting sandwich on it own.
But if you add bacon and an omelette to the mix, you get a full breakfast sandwich. And it is gooood!
We had 3 each as Gordon Ramsay yelled at the Blue Team on tv. It was great!
These sandwiches may seem like they take a long time, but you can streamline the process by toasting several pieces in a large skillet and making one large omelette and cutting it into quarters for the sandwiches.
This Breakfast Croissant Sandwich recipe takes you straight to the south of France for breakfast! A little raspberry jam, brie, and prosciutto come together to compliment the buttery croissants for a gourmet take on breakfast sandwiches.
4 croissants halved
8 slices of prosciutto shredded
8 slices of brie
Strawberry Jam 1 tbsp per sandwich
3 eggs for omelette
4 pieces of crispy bacon
- Render Bacon strips of fat until crispy. Save in a paper towel for assembly.
- In the remaining bacon fat, add the scrambled eggs and make an omelette. Cut into quarters and save for assembly.
- Cut croissants in half and toast on a skillet or toaster.
- Add 1 tbsp jam to one half of the croissants.
- Add brie and prosciutto.
- Mount the omelette quarter on top of the prosciutto and top with arugula.
- Close sandwiches and serve
Keywords: Croissant, Breakfast, Sandwiches
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A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.