Egg Croissant Sandwich Recipe

Make Tapenade

In a small bowl combine 3 tbsp Kalamata olives, 1 tbsp green olives, 1 tsp drained capers, 1/2 tsp minced garlic, 1/2 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1 tsp finely chopped parsley and 1/8 tsp red pepper flakes (if using). Use a fork to roughly mash the olives and capers together until a coarse, spreadable paste forms. Taste and adjust lemon, salt or pepper as desired. Set aside at room temperature.

Prep croissants and greens

Split the 2 croissants horizontally. Lightly toast them cut-side up in a 350°F (175°C) oven for 4–6 minutes or in a skillet for 1–2 minutes until just warm and slightly crisp. While toasting, toss 2 cups mixed salad greens with 1 tsp olive oil and a small pinch of salt and pepper to lightly dress them; keep chilled or at room temperature.

Cook the eggs (scrambled-style)

Crack the 4 large eggs into a bowl, add 1/4 tsp salt and a pinch of black pepper, and whisk until blended. Heat a nonstick skillet over medium-low heat and add 2 tbsp unsalted butter. When the butter foams but before it browns, pour in the eggs. Let them sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, folding the eggs from the edges toward the center. Cook slowly until softly set but still moist, about 2–3 minutes total. Remove from heat a little underdone; residual heat will finish them. Taste and adjust seasoning.

Finish croissant bottoms

Divide the scrambled eggs evenly between the two croissant bottoms. Top eggs with the sliced Capriani tomatoes (3 slices per sandwich) arranged in an even layer. Spoon about 1.5 tbsp of the prepared Greek olive tapenade over the tomatoes on each sandwich, spreading gently but leaving some texture.

Add greens and optional smoked salmon

Place 1 cup mixed greens on top of the tapenade layer for each sandwich. If adding smoked salmon, divide 60 g (about 2 oz) of smoked salmon per sandwich and arrange over the greens. Season with an extra grind of black pepper and a squeeze of lemon if desired.

Assemble and serve

Cap each sandwich with the toasted croissant tops. Press gently, cut in half if desired, and serve immediately while eggs are warm and croissants are flaky.

Serve with lemon wedges on the side for anyone who wants to brighten the smoked salmon or tomatoes. Offer extra black pepper to taste.