Egg & Bacon Cheese Croissant Sandwich Recipe
Make Egg & Bacon Cheese Croissant Sandwich Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwiches (makes 4)
Method
Sandwiches (makes 4)
Prepare bacon
Preheat the oven to 200°C (400°F). Arrange the 8 slices of bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake for 12–18 minutes, turning once halfway, until bacon is crisped to your liking. Alternatively, fry in a skillet over medium heat for 6–10 minutes, turning occasionally. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.
Make scrambled egg patties
In a medium bowl whisk together 4 large eggs, 60 ml whole milk, 1 tsp salt, and 1/2 tsp black pepper until just combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Pour the egg mixture into the skillet and let sit 15–20 seconds; gently stir with a silicone spatula, pushing the eggs from the edges to the center to form soft curds. Cook until eggs are mostly set but still moist, about 2–3 minutes. For even-sized sandwich portions, divide the cooked scramble into 4 equal portions and shape each portion into a roughly round patty using the spatula or a warmed ring mold (7–8 cm / 3 in diameter). Keep eggs warm on very low heat or tent with foil.
Warm croissants and assemble
If croissants are not fresh-warm, preheat oven to 160°C (325°F) and warm whole croissants for 5–7 minutes. Slice each croissant horizontally. Spread about 1 tsp softened cream cheese or mayonnaise on the cut side of each bottom half (optional), or lightly brush with 1 tbsp melted unsalted butter divided among sandwiches for extra richness. Place one egg patty on each bottom croissant half, top each with 2 slices of cheddar cheese and 2 slices of crisp bacon. Sprinkle the chopped chives or parsley over the egg if using. Close sandwiches with croissant tops.
Melt cheese (optional step)
For melted cheese, place assembled open-faced sandwiches (egg + cheese + bacon on bottom croissant halves) on a baking sheet and broil in the oven on high for 1–2 minutes, watching closely, until cheese is bubbly and slightly browned. Remove from oven and top with croissant tops.