KINDA CROSTINI BREAKFAST CROISSANT
1 largecroissant, sliced in half horizontally
1 1/2 to 2 Tbspshredded italian cheese blend or mozzarella
3 to 4cherry tomatoes, sliced & blotted with paper towel to remove excess moisture
1 tspbutter or olive oil
1 pinchmaldon salt or fleur de sal
1 pinchfresh ground black pepper (optional)
1 largefresh basil leaf, sliced into ribbons (chiffonade)
·balsamic vinegar (light drizzle, optional)
How to Make KINDA CROSTINI BREAKFAST CROISSANT
- Place croissant halves on toaster oven baking sheet; scatter cheese over top of halves.
- Break egg into skillet.
- Fry egg, turning once, breaking yolk if desired, about 2 to 3 minutes. Remove from heat.
- 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.)