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I had been threatening my family with a Sunday brunch of croissant sandwiches and pancakes for the past three weeks and somehow every Sunday either got too lazy or had eaten heavy food the night before and didn’t have the urge to repeat in the very next meal. So after many a reminder and snide comments, the day before yesterday being a national holiday having no online classes for the kids and the day we were told that we would have to be house bound for another three weeks, I decided to get off my procrastinating butt and finally deliver on my promise.
The family who hadn’t eaten anything since the night before in anticipation of this treat, got their brunch at 12 p.m. and pretty much inhaled those huge sandwiches. My daughter who usually has the appetite of a bird even gobbled up a couple of pancakes after. I didn’t think she would be able to get through the croissant let alone eat anything after. The chomping was interspersed with comments such as ‘amazing sandwiches mama’ and ‘best meal you have ever made’ – ok that’s a bit of a stretch and I took it all with a dollop of salt.
These croissant sandwiches are very simple. Of course, you can add whatever you want to it like tomatoes, bell peppers, roasted bell peppers, avocados, caramelised mushrooms, whatever. I wanted to keep it simple. Plus the fam is not so keen on veggies interrupting their bacon and eggs. The salad leaves were enough of a compromise with them anyway!
At the start of the lockdown we as a family decided to eat very simple Indian vegetarian fare of dal, rice/roti and a subzi Mondays through Fridays and on weekends we would treat ourselves to non vegetarian fancy foods and we’ve been really good about that so far. So being stuck at home for 21 days eating simple food all week will make you appreciate anything remotely different and what’s not to like with bacon and eggs and cheese. The meal was a huge hit and the eggless pancakes were no slackers either. All in all, I made my everyone in the house very happy, so I’m giving you a chance to do the same.
1 large butter croissant
2 rashers prime bacon diced into 1 cm squares or can use ham
1/8 tsp salt
2 tbsp butter
1 heaped tbsp goats cheese/ cheese spread/any cheese you want
½ tsp fresh chives finely chopped (optional)
¼ cup shredded salad leaves washed well
* If you want it less rich, use only one egg, but then halve the amount of butter, salt, cheese and bacon. Make it on two slices of bread if you don’t have croissants.
- Pre heat your oven to 180 degrees and heat your croissant for 5 minutes then remove and set aside.
- In a non-stick pan, fry your bacon in half a teaspoon of oil on medium heat stirring every now and then till they are evenly browned and crisp. Approx 2 minutes. Do not burn. Remove the bacon on to a plate lined with a paper napkin so that it can absorb the excess oil. You can use ham if you don’t have bacon.
- Beat the eggs with the salt in a small bowl. In the same pan as you fried the bacon, add the butter to the remaining bacon fat and once heated on medium-low heat, add the beaten eggs and keep swirling till the eggs are almost done. They should not be completely dry. Remove the pan from the fire immediately and add the cheese and chives and mix well. Set aside. Add more cheese if you like.
- Slice the croissant horizontally in the middle almost all the way through (do not slice it in half). Line the bottom half with the shredded salad leaves, then place the scrambled eggs over the leaves and top the eggs with the bacon. Serve immediately.
- If you want you can also add some fresh de-seeded and sliced tomatoes, diced bell peppers or roasted bell peppers to the sandwich.