Vargr
Vargr
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Wuff did a BIG batch of these for Birthday Breakfast Buffet at the office. They vanished! Got rave compliments, so here's the recipe for others to enjoy.
Vargr's provided "Small", "Medium" and "Large" versions of this recipe below. Small uses "mini-croissants", about 4 inches or so across. "Medium" is a regular bakery-sized croissant. And "Large" is a batch sized to make a dozen mini-croissants for a buffet breakfast for friends or family.
This was cooked up for the Breakfast Buffet with an electric skillet and the shop's tiny toaster oven, so would also be suitable for an apartment or dorm meal when you haven't got a stove.
The dollop of cream cheese adds lovely richness and creaminess, and Havarti cheese melts wonderfully, with more rich creaminess. Crisp lean bacon and Canadian bacon pair with a sliver of tomato. All told, wuff would pay for one of these at a breakfast food place!
Making a single croissant actually seems to take more effort than setting up for the buffet, because you can do all the cooking and frying in batches for the buffet and then just "assembly line" production for multiple sandwiches. For a single, the reward to work ratio is a bit more skewed to the "work" side, but this is so good, it's still worth giving it a try!
ENJOY!
Double-Bacon, Egg, Cheese, & Tomato Breakfast Croissants
"Small (mini-Croissant) version"
Ingredients:
1 "Mini" Croissant (about 4-inches across)
1 egg
1 strip center-cut lean bacon
1 slice Canadian bacon
1/2 slice Havarti cheese
1 Thin Slice vine-ripe garden tomato
~ 2 teaspoons whipped/spreadable cream cheese
Butter Spray
Directions:
Fry the center-cut bacon until crispy. Remove to paper towel. Fry Canadian Bacon slice in same skillet w/bacon fat, about 1-2 minutes on each side. Remove to paper towel.
Pour off excess fat, leaving a thin layer to cook egg in. Whisk egg in a cup, and pour into skillet. Cook gently, to make a thick egg layer. Season with salt and pepper.
Slice Croissant in half. Spray both halves with butter spray. Spread a small dollop, about 2 teaspoons, of cream cheese on one half.
Add cooked egg layer on top of cream cheese. Add slice of Canadian bacon, add crisp slice of center-cut bacon. Add slice of tomato. Sprinkle a bit of salt and pepper. Cover with half a slice of Havarti cheese.
Put both halves of Croissant on toaster oven rack and broil top side for about 2-3 minutes until cheese melts and other side of croissant begins to toast around the edges.
Remove from oven and put top on croissant.
Devour!
"Medium (Bakery-Croissant) version"
Ingredients:
1 bakery Croissant (about 6-8 inches across)
2Â eggs
2Â strips center-cut lean bacon
2Â slice Canadian bacon
1 slice Havarti cheese, split in half
2Â Thin Slice vine-ripe garden tomato
~Â 3 teaspoons whipped/spreadable cream cheese
Butter Spray
Directions:
Exactly the same as "mini/Small" version, with more ingredients.
"Large" (buffet breakfast) version"
Feeds 6-8
Ingredients:
10-12 "Mini" Croissants
18Â eggs
1 package (10-12Â strips) center-cut lean bacon
10-12Â slices Canadian bacon
5-6Â slice Havarti cheese, split in half
1 1/2Â vine-ripe garden tomatoes, sliced very thin
1 small (6oz) container whipped/spreadable cream cheese
Butter Spray
Directions:
In large electric skillet on high heat (400 degrees), fry up the center-cut lean bacon until very crisp. Put on paper towels to drain.
Pour off excess bacon fat. Set skillet to medium high (350 degrees)Â Fry Canadian bacon slices about 1-2 minutes on each side. Put on paper towels to drain.
In a small bowl, whisk eggs until blended. Reduce skillet to medium heat (300 degrees), gently cook eggs until no last of liquid just disappears. Season with salt and pepper. Immediately remove eggs to separate plate (eggs will finish cooking there).
Clean out skillet with paper towel and set on "warm" mode.
Set toaster oven to "broil" mode.
Assemble croissants: Butter spray on both halves, dollup of cream cheese on one half, portion of eggs, 1 piece Canadian bacon, 1 slice center-cut bacon, slice of tomato, sprinkle of salt and pepper, cover with 1/2 slice of Havarti cheese.
Place in toaster oven and broil. I found that it takes just about the right about of time to assemble two croissants as it did to broil a pair of assembled croissants, which was perfect since our shop oven only held two at a time.
Place toasted assembled sandwiches back into electric skillet to keep warmed while the rest are getting assembled and toasted/broiled.
My skillet held about 8-10, so between cooking up a dozen of these, and folks gradually coming through and eating them, the skillet made the perfect buffet warmer to keep everyone happy!
Attachment: Breakfast Croissant (w_Fruit).jpg (Downloaded 6 times)
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We grow not old, so long as we continue to chase our dreams.
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