Breakfast Sandwich

Breakfast Sandwich - Bruno Albouze - THE REAL DEAL

Breakfast Sandwich Recipe. Makes 4 Sandwiches
4 ea. croissant (For the recipe watch: Croissant Taste of Paris Video).
4 ea. slices uncurred bacon
4 ea. slices cheddar, gruyere or comté cheese
1 ea. large ripe avocado, sliced.
Tomato Sauce
1.5 Tbsp (25g) bacon fat
1/2 onion, chopped
3 ea. garlic, minced
1/4 tsp herb de Provence or thyme or oregano…
1 ea. can (400g) crushed tomato
1/2 Tbsp (8g) tomato paste (optional)
3 Tbsp (45g) red wine, Cabernet Sauvignon*
0.8 cup (200g) chicken stock.
Seasoning: Ketchup ≈ 1 Tbsp (15g), salt, pepper and tabasco to taste.
*Red wine can be substituted for chicken stock.
Bake bacon at 450ºF (230ºC) for about 15 min and drain the fat out; reserve. In a hot pan, add bacon fat and sweat onions for about 5 min on medium high heat. Add garlic and cook until fragrant. Deglaze with wine and reduce to dry. Add tomato paste, crushed tomatoes, herbs and chicken stock ; cook on low heat for about 25 minutes. Season with ketchup, salt, pepper and tabasco to taste. Keep warm.
Scrambled Eggs
6 ea. large eggs, preferably pasture-raised
2 Tbsp (30g) butter
1 Tbsp (15g) heavy cream or whole milk
Salt and pepper to taste.
In a nonstick frying pan and when it begins to heat up, throw in butter and the lightly beaten eggs. Stir up eggs using a whisk shaking up the pan as it goes. When it begins to set, reduce the heat to low whisking constantly. Turn heat off and add cream, stir up to combine and season with salt and pepper. Transfert into a bowl. Keep warm.
Slice each croissant in half. Spread tomato sauce, add cheese and broil until cheese melts positioning the sandwich from 7 inch (18cm) bellow the flame). Add bacon, scrambled eggs and avocado. Season with fleur de sel and ground black pepper. Breakfast sandwiches can be made in advance and warmed up in a 400ºF (200ºC) for a few minutes. Enjoy!

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