My favorite part of the weekend is catching up with jogging and sleeping, then waking up and making coffee and breakfast in the morning. I wanted to share my favorite cereal sandwiches with Bacon Grill Chase Croissant!
INGREDIENTS
- 2 fresh croissants I use Croissants from Paris Baguette
- 2 Large eggs
- 4 slices of your favorite sliced cheese I used Asiago
- 4 Slices thick cut bacon cooked
- butter
- Canola oil
- Garlic powder
- sea salt and ground pepper to taste
Instructions
- Heat a small skillet over medium heat with a little butter and a dash of canola oil.
- Add the eggs to the pan. Sprinkle each egg with salt, pepper and garlic powder. As the eggs begin to appear, place a spoon under the eggs and gently beat the heart and cook the other side.
- When the eggs are cooked completely (I like a small nose, but for this dish you want to become a solid egg yolk), remove them from the pan and set aside.
- Then, bake 4 slices of thick bacon in a hot, non-stick pan. Bake everything until bacon becomes crispy. When done, take from the pan to a plate lined with a paper towel to absorb some natural fat from bacon.
- Now whip eggs with two slices of bacon and a slice of Asiagu cheese (or you can add a second slice if you like cheesecake cheese like me)
- Cut each croissant into two pieces and fill with eggs, bacon and cheese.
- Place the sandwiches on a skillet topped with butter and toasted / roasted toast until golden brown
- Turn the sandwich and grill the other side to the same desired result.
- Remove the sandwiches from the pan and cut them into halves
To get the full recipe visit original recipe: mealswithmark
Sorry to make you click a link for the recipe, but know I’m grateful for you.