Breakfast Croissant
Start the morning on a delicious note with this buttery, flaky croissant topped with a perfectly cooked sunny-side-up egg. The golden yolk adds rich, velvety flavor to every bite, while a side of fresh, seasonal fruit brings a refreshing balance. A simple yet satisfying way to brighten your customer's day!
INGREDIENTS
- 4–6 Yellow Bonnet croissants, sliced in half, lengthwise – SGC# 207225
- 4 Tablespoons Heritage Harvest Pesto Aioli – SGC# 181213
- 8 mozzarella pearls or 2 large mozzarella balls, sliced – SGC# 054192
- 8 cherry tomatoes, halved – SGC# 191940
- 5 ounces (140g) sun-dried tomatoes, sliced into stripes – SGC# 196972
- 5 ounces (140g) artichoke hearts – SGC# 074112
- A handful of arugula salad, and more for serving – SGC# 192523
- 2 ounces Heritage Harvest Hot Pepper Bacon Jam – SGC# 139085
- 2 Tablespoons unsalted butter, melted – SGC# 054130
- Black or white sesame, for sprinkling (optional) – SGC# 170467
- Basil leaves (optional) – SGC# 193458
INSTRUCTIONS
1. Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
2. Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, bacon pepper jam, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
3. Brush each croissant with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at any time, the top is browning, cover with aluminum foil during baking. Serve immediately with a few fresh basil leaves if desired.
