Non-bacon-breakfast-sandwich Recipe

Make or prepare croissant

If making hand-rolled croissants: combine warm water, warm milk, sugar, and yeast in a bowl and let sit 5 minutes until foamy. In a mixing bowl, combine flour and salt, then cut in 3/4 cup cold diced butter until pea-sized. Add yeast mixture and mix to form a shaggy dough. Knead briefly to bring together, shape into a disk, wrap, and chill 30–60 minutes. Roll dough into a rectangle, lay remaining cold butter flattened between folded layers, perform 2–3 turns (folds) with chilling between turns to create laminations, then roll out and cut into triangles. Roll triangles into croissants, place on a baking sheet, proof 1–2 hours until puffy, brush with egg wash and bake at 400°F (200°C) for 12–16 minutes until golden. If using store-bought croissants: split and warm in 350°F (175°C) oven 5–7 minutes or toast in skillet with 1 tbs butter until golden, 1–2 minutes per side.

Combine arugula, mayonnaise, lemon juice, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and bright green, scraping down sides once. Taste and adjust salt or lemon as needed. Transfer to a small bowl and refrigerate until assembly. Makes a little more than 1/3 cup—enough for two sandwiches.

Prepare avocado: scoop half the ripe avocado flesh into a small bowl, mash lightly with a fork, stir in 1/2 tsp citrus juice, 1/8 tsp black pepper and a pinch (about 1/8–1/4 tsp) of sea salt. Keep covered to prevent browning.

Slice or portion havarti: if not pre-sliced, cut the havarti into two thin slices approximately the size of the croissant halves. Set aside at room temperature for easier melting.

Bring 4 cups water and 1 tablespoon white vinegar to a gentle simmer in a medium saucepan (surface should have small bubbles but not boiling). Crack each egg into a small ramekin or cup.

Create a gentle vortex by stirring the simmering water in one direction. Slip one egg into the center of the vortex and cook 3 minutes for a runny yolk (3.5–4 minutes for slightly more set yolk). Remove with a slotted spoon and drain on a paper towel. Repeat for the second egg. Alternatively, poach without a vortex by cooking eggs gently in simmering water and using a slotted spoon to gather stray whites.

After poaching, season eggs lightly with a pinch of sea salt and a grind of black pepper.

If croissants were baked earlier or stored, split them in half horizontally. Optional: lightly butter the cut sides and toast cut-side down in a skillet over medium heat 30–60 seconds until golden.

Spread about 1 to 1 1/2 tablespoons arugula aioli on the bottom half of each croissant.

Place a layer of mashed avocado (about half of the prepared mashed avocado) over the aioli, spreading evenly but not too thickly to avoid slipping out.

Add a small handful (about 1/4 cup) of fresh arugula on top of the avocado to add peppery crunch.

Place the two slices of havarti on top of the arugula. If you prefer the cheese slightly melted, put the bottom half with cheese under a broiler for 20–30 seconds or briefly cover with a hot skillet to warm until just softened—do not overheat.

Carefully place one poached egg on top of the cheese. If desired, gently press down so the egg nestles into the sandwich.

Finish with a small drizzle (about 1 teaspoon) of remaining arugula aioli on the egg and top with a crack of black pepper and a small pinch of sea salt.

Close the sandwich with the croissant top, serve immediately while the egg is warm so the yolk will break when bitten.