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The Breakfast Sandwich 50 · make it at home

The croissant egg sandwich

15 min · 2

A bakery breakfast: soft scrambled eggs and Gruyère in a warm croissant with a smear of Dijon aioli.

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The real one

You need

• 2 butter croissants
• 4 eggs
• 2 tbsp crème fraîche or milk
• 1/2 cup grated Gruyère
• 4 slices bacon or 2 slices ham
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp butter
• Chives, salt and pepper

How to make it

1. Warm the croissants in a 325°F oven for 4 minutes, then split them.
2. Cook the bacon until crisp (or warm the ham). Mix the mayo and Dijon.
3. Beat the eggs with the crème fraîche and a pinch of salt. Melt the butter over low heat and stir the eggs slowly until soft curds form, 3 minutes. Fold in the Gruyère off the heat.
4. Spread the Dijon aioli inside each croissant, fill with eggs and bacon, and finish with chives and pepper.

Tips

• Low heat keeps the eggs custardy so they don't squeeze out.
• Avocado and chipotle cream cheese turn it into the Cali Club.

Chef Amazing's own home version, in our words; not any place's recipe.