Brunch

Croissant Breakfast Egg Sandwich

~ Paris

I typically enjoy making decadent brunch dishes, but sometimes, the simplest dish that I can take on the go makes the most sense for my first meal of the day. After all, I spend the majority of my time trying to whip up quick-to-eat and easy-to-make healthy meals. Enter: the classic egg sandwich. As a child, I loved those weekend mornings when my mom would make egg sandwiches for us. But as an adult, my taste buds require something slightly more elevated than two slices of white bread, scrambled eggs, and tomato ketchup. I decided to elevate my childhood breakfast of choice with a freshly baked croissant from our local bakery, a fried egg, Italian cheese blend, garlic salt & lemon pepper for seasoning, spring onions, chives, ketchup, mustard, and a garlic herb lemonaise {a lemony mayonnaise}. The warmed croissant + melted cheese paired perfectly with the flavorful egg and condiments, while the slight dose of vegetables and herbs from the spring onions and chives gave it just the right burst of flavor. While it’s not the healthiest of breakfast choices {hello, buttery croissant}, it was quick to whip up, and the runny yolk from slicing the sandwich in half + the creamy lemonaise was reminiscent of my favorite weekend brunch dish: Eggs Benedict. What I loved most is that this sandwich feels like an elevated childhood classic, making it feel both comforting and grown up at the same time. Plus, if you prefer vegan eggs, you can swap the fried egg for a scrambled one made from an egg substitute instead. I hope you enjoy it as much as we do! 

Ingredients:
For 1 Sandwich
Croissant
One Spring Onion Stalk
Cooking Spray
Two Chive Sprigs
Italian Cheese Blend
One Egg, fried
Garlic Salt, to taste
Lemon Pepper, to taste
Ketchup, to taste
Mustard, to taste
Garlic & Herb Lemonaise, to taste

Recipe:

  1. Slice the croissant in half, sprinkle it with the cheese, and broil on high for 4-5 minutes, or until golden brown.
  2. Make an egg, sunny side up, and add the fried egg on top of the bread. Then, season it with garlic salt & lemon pepper.
  3. Sauté a spring onion stalk in a little cooking spray, and then top the fried egg with the spring onion and chives.
  4. On the other half of the croissant, slather on lemonaise, followed with ketchup & mustard.
  5. Place the top half of the croissant {which is covered in the condiments} on top of the bottom half of the croissant with the fried egg. Slice the sandwich in half, allowing the broken yolk to run.
  6. Enjoy!

x Paris

Avocado Eggs Benedict with Jalapeno Hollandaise

~ Paris ~ Leave a comment

When I was younger, whenever we went out to brunch {aka my favorite meal}, it was basically a given that I would be ordering Eggs Benedict {with a Bloody Mary on the side simply because mimosas are too easy to make at home, obviously}. These days, I still order the same treat, though I prefer virgin mimosas to the champagne variety and vegan eggs to the classic kind. The other morning I knew I wanted to have a classic California style Eggs Benedict with plenty of fresh avocado, and covered in a slightly spicy, buttery jalapeño hollandaise. Using actual eggs for everyone else, I swapped mine for a vegan egg substitute. I surprised myself by making it before work on a Tuesday morning {minus the morning drink. of course}, not realizing just how quick it is to make the dish is. The end result was something rich and decadent, which was the perfect way to make my morning eggs {mung bean style or classic} feel slightly more indulgent, especially when smothered in avocado + a drizzle of jalapeño hollandaise. Enjoy!

 

Ingredients:
Canola Oil Cooking Spray
One English Muffins
Two Eggs
1/2 Avocado
Three Egg Yolks
One Tablespoon Lemon Juice
One Tablespoon Water
6-8 Ounces Butter
1/2 Jalapeno

Recipe:
1. Using a cooking spray, spray one side of the English muffin, toast it over a skillet, spray the other side, and flip it over to cook.
2. Scoop out avocado with a spoon and place on top of the two halves of the English muffin.
3. Using this recipe, I made a hollandaise sauce. I added in a few pieces of sliced jalapeño after the egg was whipped, but before I added in the butter. It added in just a slightly spicier flavor.
4. Since I destroyed two eggs that I tried to poach, I settled on making a fried egg, and wrapped the egg white over the yolk. This left it feeling like a poached egg and still allowing my eggs to get runny as I ate the dish.

x Paris