KINDA CROSTINI BREAKFAST CROISSANT

Teresa G.

By
@BlueGinghamApron

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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Comments:

Serves:

1

Prep:

10 Min

Cook:

10 Min

Method:

Broil

Ingredients

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
egg
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)

Directions Step-By-Step

1
Place croissant halves on toaster oven baking sheet; scatter cheese over top of halves.
2
In a small nonstick skillet, heat butter/oil on medium/medium high heat.
3
Break egg into skillet.
4
Place 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.
5
Fry egg, turning once, breaking yolk if desired, about 2 to 3 minutes. Remove from heat.
6
Remove 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.)
7
Scatter chiffonade of basil over tomatoes; place remaining croissant half, cheese side down, on top. Serve immediately.