Breakfast Croissant-wich
with raspberry bellini / fruit salad

Name: Breakfast Croissant-wich
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tbsp Chives, chopped; 6 Eggs; 3 Tbsp Heavy cream; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Butter; 4 Croissants, large, sliced lengthwise; 1 Tomatoes, medium, thinly sliced; 1 Avocados, thinly sliced; 4 slices Cheese, any variety like Swiss or cheddar; 3 cups Berries, any type, sliced if using strawberries; 3 Kiwis, peeled and chopped; 2 tsp Lemon juice; 1 tsp Poppy seeds (opt); 1 tsp Honey; 2 cups Raspberries, fresh or frozen, reserve a few whole raspberries to garnish drinks; 2 tsp Lemon juice; 4 cups Prosecco, sparkling wine, or sparkling apple cider, chilled

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Proteins

Eggs, Cheese

Cuisines

American

Ingredients

Metric

Servings:

Creamy Chive Scrambled Eggs:

Chives - 1 Tbsp , chopped
Eggs - 6
Heavy cream - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Butter - 1 Tbsp

Breakfast Croissant-wich:

Croissants, large - 4 , sliced lengthwise
Tomatoes, medium - 1 , thinly sliced
Avocados - 1 , thinly sliced
Cheese, any variety like Swiss or cheddar - 4 slices

Lemon Poppy Seed Fruit Salad:

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

Raspberry Bellini:

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

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!

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