I’ve been traveling quite a bit lately, most recently to NYC. Traveling, to me means eating out! So, there I was sitting for breakfast, enjoying a coffee and some downtime. I sneak a peek into the bread basket and spy a lonely croissant just hanging out. Why is it always just one...one is the loneliest number. Should I take it or leave it? I never know...
This time I decided to take the lonely croissant and make it my source of inspiration! Fast forward back to the test kitchen...lonely croissant let me introduce you to your new best friend, the Baking Steel Mini. I gathered up some farm fresh eggs, Niman Ranch bacon, aged cheddar cheese and turned up the heat! Croissant, this is the life you were meant to live-the backbone of the awesomely delicious breakfast sandwich! May you never be lonely again!
3 Slices Bacon
1 Slice cheddar cheese
1. Preheat your Mini Griddle on your stovetop to medium for 20 minutes. Also, throw your oven on 300 F.
2. Throw down your bacon, cook for about 3 minutes per side, remove and set aside.
3 .Crack the eggs and cook them in the bacon fat. Remove. Turn off heat.
4 .Slice the croissant in half and butter sliced halves. Place on Mini to brown. About 1 minute. Remove.
5. Lets combine this thing. Place bacon, egg on bottom slice of croissant. Drop a slice of cheddar on top and place in oven to melt cheese, about 3 minutes. Remove from oven and reassemble croissant top.