recipe

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:

Slice the croissant in half, sprinkle it with the cheese, and broil on high for 4-5 minutes, or until golden brown.
Make an egg, sunny side up, and add the fried egg on top of the bread. Then, season it with garlic salt & lemon pepper.
Sauté a spring onion stalk in a little cooking spray, and then top the fried egg with the spring onion and chives.
On the other half of the croissant, slather on lemonaise, followed with ketchup & mustard.
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.
Enjoy!

x Paris

One of my favorite dishes has always been crepes, but up until our trip to Paris a couple of decades ago {I can’t believe it’s been so long}, I had never tried savory crepes. We always made them at home with maple syrup, cinnamon sugar, and butter, but near Notre Dame we picked up a four cheese crepe as a mid morning snack. It was beyond decadent and encouraged me to try a savory veggie crepe at the Louvre later during that trip {which is still by far the best crepes – for both sweet and savory – that I have ever had}. I occasionally try to recreate savory crepes at home, but this particular recipe turned out to be perfect. Using a basic crepe recipe, I added in fresh spinach and crumbled bleu cheese that melted over a low flame atop the freshly made crepes. Once it was done I folded the crepes in half and cut it, crumbled more bleu cheese on top, and garnished it with fresh spinach leaves. Finally, I drizzled it with lavender infused honey {equal parts lavender simple syrup and honey} to add a sweetness to the pungent cheese and crisp spinach leaves. It was the perfect combination of something savory and fresh with just a touch of floral infused sweetness.