Breakfast Sandwich with Tomato Jam
If I had to choose the perfect way to start my morning on the weekend it would be this: toasted or warmed croissants slathered with some homemade tomato jam, some creamy avocados, soft scrambled eggs and some crispy crumbled bacon. Breakfast Sandwiches ARE my definition of the perfect morning and now it's a possibility for all of us to make at home!
Servings: 4 people
Ingredients
- 4 croissants split and toasted
- 4 tablespoons mayonnaise
- 8 slices bacon cooked
- 2 avocados smashed with 2 teaspoons lemon juice, salt and pepper
- ½ tomato jam recipe below
- soft scrambled eggs recipe below
- Fresh chives and basil and / or arugula
- Kosher salt and freshly cracked black pepper
Quick Tomato Jam
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons butter
- Kosher salt and freshly cracked black pepper
Soft Scrambled
- 3 tablespoons unsalted butter
- 8 large eggs
- ¼ cup whole milk
- Kosher salt and freshly cracked black pepper
- ¾ cup shredded fontina
Instructions
For the Soft Scrambled Eggs
- In a large bowl, crack the eggs and whisk together with the milk and a pinch of salt. In a large non-stick skillet, add the butter over medium low heat. Once it’s just melted, carefully pour the eggs into the pan. Using a silicone spatula , slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. Add the fontina while the eggs are still a bit runny and continue to slowly cook until the eggs are just tender, season with additional salt and pepper. Remember the eggs will continue to cook once removed from the heat, so it’s ok to pull the eggs off the heat slightly underdone
For the Tomato Jam
- Heat the oil in a large non-stick skillet over medium high heat, add the tomatoes and toss around to coat in the oil. Once the tomatoes start to burst and char, drop the heat to medium and add in the garlic, pepper flake and begin to smash the tomatoes with a wooden spoon. Add the vinegar, brown sugar and continue to cook until jammy 5-10 minutes, finish with the butter. Remove from the heat and let cool. This will keep in the fridge for about a week. Try it as a condiment on a cheeseboard or serve over fresh burrata
Assemble:
- Slather the toasted croissants with the mayonnaise. Spread about 2 tablespoons of the tomato jam on the inside of the top croissant and ¼ of the smashed avocado on the bottom followed by the soft scrambled eggs and bacon. Toss on the fresh herbs, arugula and extra fontina if you like. Close the sandwich and serve, preferable with a mimosa or bloody Mary.