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The Ultimate Breakfast Sandwich

  • Author: Meagan


Truly!  Up there with the greatest sandwiches of all time!  The idea was borrowed from Pinch of Yum and below is the outline along with a couple of super simple recipes for garlic butter tomato sauce and guacamole – layer as you wish and enjoy!



1+ croissants for each ‘participant’ – the original recipe recommended toasting them…but they’d have to be really toasted to be firm enough to stay together.  You decide, a regular room temperature croissant will be warmed up with fillings anyway.

guacamole – we mashed up avocado with some salt and freshly squeezed lemon juice…the tomato sauce has a lot of flavor

enough crispy bacon for 2 slices per sandwich

pickled red onions – thinly sliced red onion tossed with a splash of vinegar or lemon juice and a generous pinch of both sugar and salt – these are definitely best made the day before

sliced cheese – pepper jack or jalapeno Havarti

2 eggs per sandwich – you’ll be soft scrambling these with butter

Garlic Butter Tomato Sauce

2 + c. cherry tomatoes

1 T. olive oil AND 2 cloves of garlic, minced or sliced

2 T. balsamic vinegar AND 1 T. butter

salt to taste


The best thing about these packages of goodness is that all of the layers can be prepped ahead and everyone can build their own.

For the tomato sauce – place the tomatoes in a non-stick pan with no oil over medium high heat and roll them around until they start to blister.  Once the skins start to turn and the tomatoes begin to soften, turn the heat down and carefully stir in the olive oil and garlic.  Press the tomatoes to release their juices, add in the vinegar and then simmer over medium heat for 5 to 10 minutes until the mix has thickened a titch.  Finish with the butter and a good pinch of salt.  This sauce/spread can be made well in advance of serving but room temperature or warm is best.

To build your sandwich, this is what worked for us;  guacamole spread on the top half of the croissant.  On the bottom half of the croissant, layer on cheese, a healthy spoonful of tomato sauce, and then the soft scrambled eggs topped with bacon and pickled onions.  The sandwiches should be as prepped as much as possible before you start cooking the eggs.

For soft scrambled eggs – I use about 1 tablespoon of butter per 4 eggs.  Crack all of the eggs that you need in a bowl and give them a quick whisk.  Melt the butter in an appropriately sized non-stick skillet over medium heat, add the eggs and use a silicone spatula to gently push/move/scramble until the eggs are just barely set.  You may not even need to turn them over – trust.  This process will take only a couple of minutes for a few eggs!

Finish each sandwich with the hot eggs (bacon and onions) and serve up with a green salad – this is a perfect meal at any time of the day!



From Meagan's Kitchen

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