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This croissant sandwich feels like bed & breakfast on a plate!
This is a “Hello, Saturday morning!” type of breakfast croissant sandwich. It’s quick and easy because it’s made with a store-bought croissant. And it is as gourmet as a bistro artisan sandwich with its white truffled egg, sharp cheddar cheese, and aromatic chives.
I absolutely love to make this dish for me and The Hubs (one of my many nicknames for my husband) when aiming to achieve a bed and breakfast feel. This is especially important when the reality of my morning normally begins with a crying baby interrupting my attempts to “sleep in” until 8:00 AM. In other words, this buttery, truffle-perfumed breakfast sandwich is a satisfying clap-back to my baby’s morning demands. This one’s for Momma!
How to make a perfect croissant breakfast sandwich
Slice and warm “all-butter” croissants
First, let me preface this recipe by saying that “all-butter” croissants are my preference. They are typically straight-shaped, super flaky, buttery, and light in texture. On the other hand, croissants made with margarine, oils, or other fats are curve-shaped. They are more doughy, greasy, and dense in texture. In fact, in France, it is the law that the croissants be shaped according to their fat content. There’s no faking it there.
Nonetheless, sometimes, you’ve just gotta use what you’ve got. And the ones I had available to me at the time (here, in America) were labeled “all-butter” yet were curve-shaped (go figure!). It’s all good though because they got the job done.
Before warming the croissants, it helps to slice them in half FIRST. Otherwise, they will flake apart quite brutally if you attempt to cut them post-toast. No food waste here, people!
Gently “scramble” the eggs and finish with truffle butter or oil
In my opinion, golden fluffy eggs make this croissant sandwich extra special. I start by whipping together a few eggs with some half-and-half to give them richness and a creamy fluffiness.
When cooking them, I use a rubber spatula to gently push them around, creating folds rather than vigorously mixing them into a crumbly scrambled mess (which is much harder to eat in a sandwich). This method makes them more souffle-like and cohesive to place on the croissants.
And while they are still a bit runny, I add just a dab of truffle butter or a drizzle of the oil to lightly perfume the eggs with marvelous truffle essence. Just like I did in my Truffle & Parmesan Frittata, also with a side of croissant. I mean…WOW! It’s like magic!!!
Lay on the cheese and sprinkle with chives
A couple of slices of sharp cheddar and a light sprinkle of chives bring this sammy home! Another great alternative would be white cheddar and scallion (always delish).
Where can I find truffle butter or oil?
If you are wondering, “Where the heck can I find truffle butter or oil?” You will hear me respond in the same way almost every time you are in need of a specialty item:
- An international farmers market
- A Fresh Market or Whole Foods grocery store
- Amazon or a specialty foods online store
Please keep in mind that the prices of truffle products may be slightly inflated as a result of the Covid-19 pandemic. Nonetheless, truffle products may be used sparingly because they are very potent, lasting you weeks if not months.
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Store-bought winners for truffle products
As a truffle lover, I have tried a few different brands of truffle-infused products. I used white truffle flavor in this recipe because it is more pronounced than black truffle, which has a more subtle earthy flavor.
My favorite brand for both white and black truffle oil is Urbani Truffles. I’m telling you, just a small drop of this marvelous oil will change your life! It’s truly amazing and you get a real bang for your buck in pungent flavor. And trust me, it’s worth the money because just a small bottle can last you for weeks!
As for white and black truffle butter, I really love the brand Fabrique Delices. Their butter has actual pieces of truffle blended into it (yes, please!). This is equally as delicious as the oils described earlier and will also last you for weeks. That is unless you find yourself putting it on everything, as I did, and then it’s gone in like…a week (shake my head).
Now it’s your turn! Go and enjoy your bed and breakfast getaway at home.
NOTE: The product recommendations and reviews are unpaid and unsponsored by Urbani Truffles and Fabrique Delices.
- 2 croissants (all-butter type is recommended)
- 3 eggs
- 1 TB half and half
- Pinch of salt and pepper
- Cooking spray
- 1/4 tsp white truffle oil or 1/2 tsp white truffle butter
- 2 slices of sharp cheddar cheese
- Chives for garnish
- Warm the croissants. Preheat the oven to 300 degrees. Slice croissants in half, lengthwise. Put each half back together and place the croissants on the baking sheet. Warm for 5-6 minutes.
- Make the eggs. In a small bowl, beat together eggs, half and half, salt and pepper. Lightly coat a small skillet with cooking spray and put it on low-medium heat. Add the beaten egg mixture. Using a rubber spatula, gently push the eggs around to create small folds while also scraping the sides of the skillet.
- Truffle them. While they are still wet, add the truffle butter or oil and remove it from the heat. Continue to fold the eggs until the butter is melted. Divide the cooked eggs in half for each sandwich.
- Build the sandwich. Remove the croissants from the oven. Carefully open them and place the cheese slices on the bottom half of each croissant. Then, top it with half of the cooked eggs and a sprinkle of chives, if desired. Add the top bun and enjoy!
Affiliate links to the following products that I regularly use in my kitchen can be found in the Shop this Post section of the blog post.
Get the best flavorful bang for your buck with these favorites:
- Urbani Truffles truffle oil
- Fabrique Delices truffle butter
TIps 'n' Tricks
- It helps to use a soft rubber spatula to gently push the eggs around, creating folds rather than vigorously mixing them into a crumbly scrambled mess (which is much harder to eat in a sandwich).
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 354mgSodium: 671mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 22g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
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