Sweet And Salty Croissant Recipe
Local Ham or Bacon, Over-Medium Egg, Smoked Gouda, Blackberry Compote, Fried Smashed Potatoes
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Ingredients
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Main Ingredients
Method
Preparation
Fry the Potatoes
Once the potatoes are cool enough to handle, smash them gently with the palm of your hand. Heat olive oil in a skillet over medium heat. Add the smashed potatoes, sprinkle with salt, pepper, and optional rosemary, and fry until golden brown and crispy, about 4-5 minutes per side. Remove from heat and set aside.
Cook the Ham or Bacon
In the same skillet, add the local ham or bacon and cook until crispy and browned. Remove from heat and set aside.
Cook the Eggs
In a small bowl, beat the eggs with a pinch of salt. In the same skillet, reduce heat to medium-low and add the eggs. Cook for about 3-4 minutes for over-medium eggs, flipping gently halfway through, until the whites are set but the yolks remain slightly runny.
Assemble the Croissants
Cut the croissants in half lengthwise. Layer the bottom half with smoked Gouda cheese, followed by the crispy ham or bacon, and then the over-medium egg. Top with a generous spoonful of blackberry compote before placing the top half of the croissant.
Serving
Serve the Dish
Plate the assembled croissants alongside the fried smashed potatoes. Enjoy your sweet and salty croissant!