Gf Fried Egg Sandwich* Recipe

Parboil potatoes

Place cubed potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until edges start to soften but potatoes remain firm. Drain and let steam-dry for 2 minutes.

Pan-fry

Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add potatoes in a single layer (work in batches if needed). Cook undisturbed 4–5 minutes to develop a golden crust. Stir and continue cooking 6–8 minutes, adding the remaining 1 tablespoon oil if the pan looks dry.

Add aromatics and finish

Reduce heat to medium. Add diced onion and minced garlic, stirring to combine. Sprinkle smoked paprika, chopped thyme/rosemary (if using), 3/4 tsp salt and 1/4 tsp pepper. Continue cooking 3–5 minutes until onions soften and potatoes are tender and crisp on edges. Taste and adjust seasoning. Keep warm while assembling sandwiches.

Combine roasted red peppers, roasted almonds, tomato paste, smoked paprika, sherry vinegar, smashed garlic, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a food processor or blender.

Pulse until mostly smooth but still slightly textured, scraping down sides as needed. Taste and adjust salt, vinegar or oil for desired tang and consistency. Transfer to a small bowl and set aside.

Halve and pit the avocados, scoop flesh into a bowl. Add 1 tablespoon lime juice, 1/2 tsp salt, 1/4 tsp black pepper and red pepper flakes if using. Mash with a fork until slightly chunky and spreadable. Taste and adjust seasoning. Keep covered to avoid browning.

Cook bacon

Heat a large skillet over medium heat. Add bacon in a single layer and cook 4–6 minutes per side for crisp edges but still tender center (adjust time for thickness). Transfer to a paper towel-lined plate and keep warm.

Toast croissants

Split GF croissants and butter cut sides lightly with the 2 tbs butter. In the same skillet over medium heat (add more butter if needed), place croissant halves butter-side down and toast until golden, 1–2 minutes. Remove and keep warm.

Fry eggs

In a clean nonstick pan, melt a little butter (about 1 tsp) over medium-low. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For over-easy, flip gently and cook 20–30 seconds more. Season each egg with a pinch of salt and pepper.

Assemble sandwiches: On bottom croissant halves spread about 1 tablespoon Almond Romesco each. Top with a slice of Tillamook cheddar, 2 slices of cooked bacon, and a generous tablespoon of avocado mash. Place the fried egg on top (yolk side up). Cap with croissant top. If you want melted cheese, place assembled open-faced on the skillet for 30–60 seconds or under a broiler for 30 seconds before adding egg.

Serve: Plate sandwiches with a generous portion of home fries alongside. Serve immediately while eggs are runny and croissants are warm.