The other weekend, Derek had a bowling tournament and one of my good friend’s husband’s had to work so we planned a girl’s day. We wanted to make something yummy in my new kitchen so I told Derek he was on his own for lunch before leaving. So the night before we were walking through Costco and he decided to buy a dozen sandwich croissants – of which he would use one for his lunch the next day. So I was left with 11 croissants to use and the next day for breakfast I got a little creative. I turned it into French toast and then made it a savory fork and knife sandwich by stuffing it with eggs, cheese and bacon and a drizzle of maple syrup.
The inspiration for this recipe came from my good friend Ami’s youngest daughter Lo. Her daughters are so much fun! Lex is smarter than she realizes and reminds me of me in high school. And Lo is a social butterfly just like Tory. One day back in December, when my kitchen wasn’t functioning. I get a text picture that Lo asked Ami to send to me of a stuffed croissant with eggs and bacon and drizzled in maple syrup. I knew this was something I had to try – and let me tell you, Lo was really on to something with the maple syrup, it tied everything together. My major tweak was to turn the croissant into French toast before assembling the sandwich – I can’t tell you why, I was just compelled to do it.
Here’s what you need:
I am using some extra bacon I had in my fridge that I had baked off the other day.
Start by making the custard for the French toast croissants. I used my standard French toast custard mixture which is 2 eggs, a splash or two of milk, and a splash of vanilla.
And then a sprinkle of cinnamon mixed in as well.
Now coat the croissant in the custard – I only let it sit in the custard for a few seconds on each side – enough to just soak it up to the core of the croissant.
Put the croissants on a preheated griddle or griddle pan that you’ve preheated to 325 or so and coated with either butter or oil.
Cook the French toast until nicely golden brown on both sides – about 2-4 minutes per side depending on how hot your particular griddle is.
Now it’s time to mix up your scrambled egg mixture to fill the sandwich. I start by beating 2 eggs and two teaspoons of water in a bowl. Preheat a nonstick pan over medium heat and melt some butter in the pan. Pour the eggs in.
Just after they start to form curds add the sharp cheddar cheese that’s been cut into chunks. This will let the cheese melt nicely while the eggs finish cooking without overcooking the eggs.
Finally, just before the eggs are done add the bacon and mix in. The whole process will take about 2 to 3 minutes, depending on the exact heat level.
Put the bottom half of your croissant down on a plate.
Pile the eggs on top of the croissant.
Top with the other half of the croissant.
Now, because French toast needs to have syrup – and because this was Lo’s secret ingredient and this was inspired by her after all – drizzle the sandwich with some real maple syrup. The addition of the syrup on the top of the croissant makes this a knife and fork breakfast sandwich.
Thanks Lo for the recipe idea!
- 4 eggs
- 2-3 T milk
- 1 t vanilla
- ½ t cinnamon
- 1 croissant, sliced in half
- Butter or oil for greasing the griddle and pan
- 1 slice sharp cheddar cheese, cut into strips or chunks
- 2 T crumbled bacon
- Maple syrup
- Preheat griddle to 325 degrees.
- Beat together 2 eggs, milk and vanilla. Whisk in cinnamon.
- Soak the croissant halves in the custard for a few seconds until they have soaked up the custard.
- Lightly coat the griddle with butter or oil. Add the croissants and cook for 2 to 4 minutes per side until deeply golden.
- Beat remaining 2 eggs with 2 t water until frothy. Heat a nonstick skillet over medium heat and melt in a little bit of butter. Pour in the eggs. Stir gently with a rubber spatula or spoon. When the eggs start to form curds, add the cheese. When the eggs are just about done, stir in the bacon so it gets incorporated.
- Place egg mixture on top of bottom croissant half. Sprinkle with any extra bacon. Add top half of the croissant. Drizzle with maple syrup.