Kendall’s Breakfast Crossaint Recipe

Prep potatoes: peel (if desired) and dice into 1/2-inch cubes. Rinse under cold water until water runs mostly clear to remove surface starch, then pat dry thoroughly with a clean towel or paper towels.

Par-cook potatoes (optional for faster crisping): place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 4–5 minutes until just tender but not falling apart. Drain and dry well.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams and oil is shimmering, add potatoes in a single layer (work in batches if needed).

Season with smoked paprika, garlic powder, salt and pepper. Let potatoes cook without stirring for 3–4 minutes to develop a crust, then stir/turn and continue cooking, pressing down occasionally, until golden and crisp all over, about 10–12 minutes total. Reduce heat if they brown too quickly.

Towards the end of cooking, add remaining 1 tablespoon butter to finish and toss. Remove from heat, taste and adjust seasoning. Sprinkle chopped parsley and keep warm while you assemble sandwiches.

Cook bacon: preheat oven to 400°F (200°C) or use a skillet. For even crisp bacon, arrange bacon strips on a rimmed baking sheet lined with foil or on a wire rack and bake 12–18 minutes until crisp to your liking. If using a skillet, cook over medium heat, turning occasionally, about 8–12 minutes. Drain on paper towels and keep warm.

Whisk eggs with milk, salt and pepper in a medium bowl until homogenous and slightly frothy. This makes tender scrambled eggs.

Heat a nonstick skillet over medium-low heat and add 2 tablespoons butter. When butter is melted and just starting to foam, pour in the egg mixture.

Allow eggs to set slightly at the edges for 10–15 seconds, then with a silicone spatula gently push the cooked edges toward the center, creating large, soft curds. Continue to gently fold and push every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy — about 3–4 minutes total. Remove from heat (eggs will continue to cook from residual heat).

Fold in chopped chives if using. Taste and adjust seasoning; keep warm.

Toast croissants: split each croissant horizontally and place cut sides face down in a hot skillet or under a broiler for 1–2 minutes until lightly toasted and warmed. Watch carefully to avoid burning.

Spread approximately 1 1/2 tablespoons Dijonnaise on the bottom half of each toasted croissant (6 tbs total used across 4 croissants).

Layer shredded components: distribute the scrambled eggs evenly among the four croissant bottoms (about 2 eggs' worth per sandwich).

Top the eggs with 2 slices of bacon and 2 ounces (about 2 slices) of Gruyère per sandwich. If you prefer the cheese melted, place assembled open-faced sandwiches under a broiler for 30–60 seconds until cheese just melts—watch closely.

Finish by capping with the croissant tops. Serve each sandwich immediately with a generous portion of the crispy breakfast potatoes on the side.