Breakfast Sandwich

Stale Croissant Revival: The Ultimate Breakfast Sandwich Before you toss day-old pastries, consider this: stale croissants are a secret weapon for exceptional breakfasts. Case in point: this indulgent, fully-loaded creation. It’s a complete meal that makes no claims of being light, but for an occasional weekend treat, it is pure perfection. Picture this—a golden, crisp croissant, cradling a hearty fill of tangy tomato sauce, gooey melted cheese, soft scrambled eggs, salty crispy bacon, and creamy avocado. Wake up!

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Stale croissant revival...

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Croissant

Stale croissants (1-2 days old) are perfect for recycling into new dishes.

Bacon

Preheat a fan oven to 425ºF (220ºC). Bake the bacon on a sheet pan for 12-15 minutes until crisp. Transfer the cooked bacon to a paper towel-lined plate. Carefully pour the rendered fat into a bowl and reserve.

Tomato Sauce

In a skillet over medium-high heat, add 1-2 tablespoons of the reserved bacon fat. Add the onions and sweat for about 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Deglaze the pan with wine, scraping up any browned bits. Cook until the wine is almost completely reduced. Stir in the tomato paste and cook for 3 minutes. Add the crushed tomatoes, herbs, and chicken stock. Reduce the heat to low and simmer for 35 minutes, stirring occasionally. Season to taste with ketchup, salt, pepper, and Tabasco.
Crumble or chop the reserved baked bacon and stir it into the finished sauce. Keep warm until ready to serve.

Breakfast Sandwich

Slice each croissant in half horizontally. Spread the bottom half with the tomato mixture and top with cheese. Place under a broiler (positioning the sandwich about 7 inches/18 cm below the flame or heating element) until the cheese is melted and bubbly. Remove from the broiler and layer with cooked bacon, scrambled eggs, and sliced avocado. Season the assembled sandwich with salt and pepper to taste. Enjoy!

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