Ingredients

8

4
1/4 cup
4
4
2 Tbsp
2 Tbsp

Prep time: 5 minutes

Cooking time: 20 minutes

Servings: 4

A sweet and savory breakfast sandwich build on a croissant.

Directions

Preheat the broiler.

To poach eggs, stir vinegar into a medium pot of water. Bring to a boil, then lower heat until it stops bubbling. Stir the water until a funnel forms and gently drop one egg into the middle. Allow the egg to cook for 3 to 4 minutes for a runny yolk, or 8-10 minutes for a hard yolk. Remove the poached egg with a slotted spoon and transfer to a paper towel to dry while cooking additional eggs.

Meanwhile, in a medium sauté pan, cook the sausage over medium heat until well browned on all sides. Cut in half lengthwise.

Spread the butter onto the inside of the croissants and place on a hot griddle to toast until golden brown.

Dip the sausage halves into the maple syrup and place 4 halves onto the bottom of each croissant on a cookie sheet. Place the poached eggs on top of the sausage. If the eggs need to be reheated, put them back into the pot of hot water until thoroughly heated.

Top with cheese and place under the broiler for just a few seconds until the cheese is melted.

Pour the remaining syrup over the top before placing the other half of the croissant on top to close the sandwich.

 

Serve while hot.