Teresa G.


I created this breakfast sandwich one summer morning as a result of having an abundance of cherry tomatoes and basil in the garden (AND on my kitchen counter tops, lol!) I used a day-old, all-butter croissant, finely shredded Italian cheese, red and yellow cherry tomatoes, fresh basil and a farm-fresh fried egg. I then added a pinch of Maldon salt, fresh pepper and a drizzle of balsamic and my taste buds were in heaven! It was sooo good, and so different! Nothing "same old" here!

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10 Min
10 Min


1 large
croissant, sliced in half horizontally
1 1/2 to 2 Tbsp
shredded italian cheese blend or mozzarella
3 to 4
cherry tomatoes, sliced & blotted with paper towel to remove excess moisture
1 tsp
butter or olive oil
1 large
1 pinch
maldon salt or fleur de sal
1 pinch
fresh ground black pepper (optional)
1 large
fresh basil leaf, sliced into ribbons (chiffonade)
balsamic vinegar (light drizzle, optional)


1Place croissant halves on toaster oven baking sheet; scatter cheese over top of halves.

Step 2 Direction Photo

2In a small nonstick skillet, heat butter/oil on medium/medium high heat.

3Break egg into skillet.

Step 4 Direction Photo

4Place croissant in toaster oven; set oven to broil (watch carefully so as not to over brown.) Remove when cheese is melted and has begun to brown slightly.

5Fry egg, turning once, breaking yolk if desired, about 2 to 3 minutes. Remove from heat.

Step 6 Direction Photo

6Remove croissant halves to serving plate; place 1/2 of the sliced tomatoes on top of cheese on one of the halves; place egg on top of tomatoes; add remaining tomato slices; sprinkle with salt and pepper, if desired. (*Note: A light drizzle of balsamic vinegar, at this point, is really good, but optional.)

Step 7 Direction Photo

7Scatter chiffonade of basil over tomatoes; place remaining croissant half, cheese side down, on top. Serve immediately.