bacon egg cheese croissant

 

INGREDIENTS

2 croissants

2 eggs

4–6 slices of bacon

1 slice muenster cheese

1 slice american cheese

1/2 an avocado

ketchup

kosher salt

black pepper

DIRECTIONS

• Place Bacon on a sheet pan lined with foil, and  cook in a preheated 425F degree oven for 16 minutes.

• While the Bacon is cooking, slice  your  Croissants in half. A serrated knife works best here, since the jagged edges create a clean slice.

• Toast the Croissant halves until the insides are golden brown, in a pan over medium heat with a tiny drizzle of olive oil.
• Slice your Avocado and reserve half for each sandwich. I like to put ¼ of an Avocado on each sandwich.

• Fry your Egg to your liking in a nonstick pan. Place both the Muenster & American Cheeses on  top of the egg to melt. Remove from pan.

• Remove the bacon from the oven after 16 minutes. Spread Ketchup (or whatever condiment you like) on the bottom half of the Croissant.  Place your Egg and Cheese on top of the Ketchup, Bacon on top  of that, and the sliced Avocado to top it all off. Place the top half of the Croissant on top & serve immediately.

• Croissants contain a good amount of butter, so you will not need a lot of oil to toast them. Then butter within them works its magic beautifully.

• A serrated knife or a bread knife has a blade with ridges that helps to slice bread effortlessly.

• You can top this sandwich with any condiment you like. Chipotle Mayo was an after though to me, but it would have worked beautifully here.