Breakfast Sandwich

Breakfast In America 😉
Bruno Albouze Breakfast Sandwich

Breakfast Sandwich

Yields4 ServingsPrep Time35 minsCook Time6 minsTotal Time41 minsDifficultyBeginnerRating


 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



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

Tomato Mixture

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.


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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