My croissant egg sandwich takes breakfast to a more yummy pedestal with a tasty filling inside fresh butter croissants. You definitely want to start your day with these!
Eggs make for a superb breakfast/brunch, in almost every cuisine. Since we love brunches and eggs, I have quite a few egg recipes already on my blog. And yet there are so many still left to share! Eggs not only are nutritious but are also quite filling, therefore they are a great way to start the day with. So, here is one of our very favorites, an egg sandwich recipe, but with a twist. This is my very special croissant egg sandwich recipe. Special because, while the egg filling itself is tasty, their combination with croissants make it even better! Replacing regular breads with croissants in this boiled egg sandwich makes this simple breakfast indeed special. Make sure to use fresh croissants for this sandwich for maximum taste. What’s more you can serve these wonderful sandwiches at room temperature or warm too. I like to warm mine up for 30 seconds in a skillet whereas the husband likes it at room temperature. Both ways, it tastes amazing.
Coming to the stuffing part of these amazing sandwiches, I use hard boiled eggs to make them. To them, I love adding onions, capsicums, chilis and fresh coriander leaves. Onions and capsicums combine really well with eggs, so I generally use these. And to flavor them I use mayonnaise, mustard sauce, salt and pepper. Just these simple ingredients come together to create a fabulous sandwich stuffing. I also love lining the hollow of my croissants with fresh salad leaves. For instance, baby spinach, rocket leaves, pea shoots etc. They add a lovely crunch and freshness to the croissant egg sandwiches.
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Alternatives
Now, while the croissants make these sandwiches richer and indulgent, if you don’t have them readily available, you can use regular sandwich breads too. You could use white or wholemeal breads, both will work well here. Also, if you are feeling health conscious, you could replace the mayonnaise with Greek yoghurt. Moreover, you can add your favorite veggies in too, along with the boiled eggs. For instance, shredded carrots, cabbage, spring onions, chives and you could also replace the coriander with parsley, too. On the other hand, you could choose to leave out adding vegetables completely. However, the vegetables do make these sandwiches more wholesome and more tasty!
This yummy croissant egg salad sandwich is a wonderful brunch option on lazy weekends. Or like I said, it could be a very special breakfast, made on a special occasion. You could even pack these sandwiches for your kids’ lunch boxes. However, if you are planning to do that, using sandwich breads is a better idea. That’s because, these croissants, with the filling, can get soggy when kept for a long time. And that may not really taste nice.
If you are planning to make these sandwiches, I hope that you and your loved ones are going to throughly relish them. And when you do, I’d love to know of your feedback. You can share your food pictures with me over on Instagram and Pinterest. Alternately, you can also drop your feedback in the comment section below.
Eat hearty!
Croissant egg sandwich
Ingredients
- 2 butter/plain croissants
- 3 eggs hard boiled
- ¼ cup onions finely chopped
- ¼ cup capsicum finely chopped
- 3-4 tbsp coriander leaves finely chopped
- 2 fresh chilis finely chopped
- 1 cup baby spinach or any salad leaves
- 4 tbsp mayonaise
- 2 tbsp mustard sauce
- 1 tbsp black pepper freshly crushed
- salt to taste
Instructions
- Roughly chop the eggs into smaller pieces and transfer to a mixing bowl. Add in the onions, capsicums, chilis, coriander leaves
- Now add the mustard sauce, mayonnaise, salt and pepper and give everything a through mix. Check for seasoning and adjust if needed and keep the stuffing aside
- Slit the croissants from the sides and make a hollow for stuffing. Stuff the spinach leaves in it and about 3-4 tablespoons of the stuffing, evenly in the croissant
- You could serve these croissant egg sandwiches right away or warm them up for about 30 seconds on a skillet/microwave oven and then serve. Enjoy!
Notes
- You could also add shredded carrots, cabbage, spring onions, chives along with the boiled eggs
- Mayonnaise can be replaced with Greek yoghurt (hung curd)
- Make sure to use fresh croissants for this recipe
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
