Breakfast Croissant-wich
with raspberry bellini / fruit salad
We wanted to offer a festive brunch-inspired option this week in case you'd like to serve it for Mother's Day over the weekend. But these croissant sandwiches would be just as fun in the evening as a breakfast-for-dinner meal.
Smarts: Feel free to skip the raspberry bellini if you'd prefer. You can also make a non-alcoholic / kid-friendly version by using sparkling apple cider.
Ingredients
- Chives - 1 Tbsp, chopped
- Eggs - 6
- Heavy cream - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 1 Tbsp
- Croissants, large - 4, sliced lengthwise
- Tomatoes, medium - 1, thinly sliced
- Avocados - 1, thinly sliced
- Cheese, any variety like Swiss or cheddar - 4 slices
- Berries, any type - 3 cups, sliced if using strawberries
- Kiwis - 3, peeled and chopped
- Lemon juice - 2 tsp
- Poppy seeds (opt) - 1 tsp
- Honey - 1 tsp
- Raspberries, fresh or frozen - 2 cups, reserve a few whole raspberries to garnish drinks
- Lemon juice - 2 tsp
- Prosecco, sparkling wine, or sparkling apple cider - 4 cups, chilled
Nutrition Facts
Prep
- Raspberry puree - Prepare raspberries by mashing them with a fork or blending with an immersion blender, adding some water if needed. (Remember to reserve a few whole berries for garnish.) If you want a seedless raspberry puree, you can press the puree through a fine mesh strainer. Combine raspberry puree and lemon juice (portion for bellinis). (Can be done up to 3 days ahead)
- Berries / Kiwis - Prep as directed and combine.
- Croissants / Tomatoes / Avocados / Chives - Prep as directed.
- Eggs - Whisk together eggs, cream, salt, and black pepper.
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Make
- Divide raspberry puree between glasses or champagne flutes. Drop reserved raspberries on top. Set aside.
- Gently stir together berries (for fruit salad), kiwis, lemon juice (for fruit salad), poppy seeds, and honey. Refrigerate until ready to serve.
- Set out croissants, tomatoes, and avocados so that you are ready to assemble sandwiches as soon as the eggs are done cooking.
- Heat a nonstick pan with butter over low-medium heat. Add eggs and scramble gently (for very soft, tender scrambled eggs, leave the heat fairly low and let the eggs cook slowly) until just cooked through, 5 to 7 minutes.
- As soon as eggs are cooked, remove the pan from heat and gently fold in chives. Top warm eggs with cheese slices and let sit for a minute until cheese is melted.
- Toast croissants.
- Assemble sandwiches by filling croissants with tomatoes, eggs, and avocados.
- Pour prosecco into glasses with raspberry puree.
- Serve sandwiches with fruit salad and bellinis on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
8 reviews
Used fresh raspberries for the Bellinis and they were a bit tart, especially after eating the fruit salad. But the sandwiches were great!
0 HelpfulThis is the first meal in WEEKS that my child has liked every single aspect of, so that alone means 5 stars. I added bacon, because all breakfast sandwiches are better with bacon. This was perfection.
0 HelpfulI felt like this was a lot of work for brunch (I would usually just fry an egg for an egg sandwich, for example), but everything was so good and bellinis were a real treat.
0 HelpfulVery tasty! We didn't bother with the bellinis or the fruit so we just had it with a salad. We used leftover mozzarella for the sandwiches which was an excellent choice.
0 Helpful