Ingredients
Scale
- 4 fresh croissants
- 4 large eggs
- 4 slices of cheddar cheese (or your favorite cheese)
- 8 slices of cooked bacon
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Optional: fresh arugula or spinach for extra greens
Feel free to substitute turkey bacon or a vegetarian alternative if you prefer. For cheese, Gouda or Swiss also add a lovely depth of flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the maple syrup and Dijon mustard. Set aside.
- Heat a non-stick skillet over medium heat and add butter. Once melted, crack eggs into the skillet, cooking them sunny-side up or your preferred style. Season with salt and pepper. This is when I like to think back to those lessons from my grandmother, where patience in cooking was key.
- While the eggs are cooking, slice each croissant in half horizontally. Place the bottom halves on a baking sheet.
- Layer each croissant with a slice of cheese, two slices of bacon, and an egg. This step is where my kids love to help, adding their own flair to the assembly.
- Drizzle the maple mustard mixture over the eggs, then place the top half of the croissants on each sandwich.
- Bake the assembled sandwiches in the oven for about 5 minutes, or until the cheese is melted and the croissants are warm.
- For a fresh touch, add a handful of arugula or spinach before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International