Bruno Albouze Breakfast Sandwich
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Breakfast Sandwich

Yields4 ServingsPrep Time35 minsCook Time6 minsTotal Time41 minsRating

Ingredients

 320 g Croissant* (4)
 200 g Uncured bacon
 120 g Gruyère, or Comté cheese slices
 300 g Avocado (1)
Tomato Mixture
 25 g Bacon fat
 125 g Onions (1/2), chopped
 10 g Garlic, minced
 1 g Herbes Provence
 400 g Crushed tomatoes
 5 g Tomato paste
 50 g Red wine
 200 g Chicken stock
 15 g Ketchup

Directions

1

*To make your croissant from scratch, look up at Croissant Taste Of France. For scrambled eggs, look up at French Scrambled Eggs.

Tomato Mixture
2

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.

Montage
3

Slice each croissant in half. Spread some tomato mixture, add cheese and place under the broiler until cheese melts positioning the sandwich from 7''/18cm bellow the flame. Add bacon, scrambled eggs and sliced avocado. Season with salt and pepper. Enjoy!

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