KINDA CROSTINI BREAKFAST CROISSANT

5
Teresa G

By
@barefootgal

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!

Rating:

★★★★★ 1 vote

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)

How to Make KINDA CROSTINI BREAKFAST CROISSANT

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.

Printable Recipe Card





Show 6 Comments & Reviews

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