Perfect time to pick up some croissants
Nothing gives you more over the top good morning feels than
*The ultimate soft scrambled eggs,
*Chunky tomato sauce and Pepper jack cheese… a bit spicy, the right amount surprise crunch and a bit buttery all on a toasted croissant sandwich!
SANDWICH DELUXE (4 sandwiches)
4 slices cooked bacon
basic garlic butter tomato sauce
GARLIC BUTTER TOMATO SAUCE (1 cup sauce)
2-ish cups cherry tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon butter
salt to taste
Toast your croissants for a few minutes in a 350 degree oven, cut side down on a cooking sheet. You can also do this in the toaster if your croissants fit in there.
When croissants are toasted and all other ingredients are out and ready, cook up your eggs. Soft scrambled.
Assemble sandwiches immediately, while eggs are at their best – a layer of tomato sauce, eggs, cheese, bacon, and guac on top.
GARLIC BUTTER TOMATO SAUCE
Place the tomatoes in a nonstick skillet over medium high heat with no oil in the pan. We are trying to blister the outsides of the skins.
Once the skins get a little blistered and the tomatoes are looking soft, turn the heat down to avoid lots of splatter, and add the olive oil and garlic. Be careful not to brown the garlic.
Press the tomatoes gently with the back of a wooden spoon so they break open and release their juices. Add the balsamic and let the whole mixture reduce until it’s thickened a bit, 5-10 minutes.
Finish with the knob of butter and season with salt to taste.
Adding fresh basil would be a great decision.