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Caprese Croissant Breakfast Sandwich with Scrambled Eggs

Flaky croissant filled with scrambled eggs
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Prep Time 10 minutes
Course Breakfast
Cuisine Italian-American

Ingredients
  

Sandwich

  • 4 –5 eggs
  • 2 tablespoons milk
  • 2 croissants
  • Pesto recipe below
  • 1 large tomato sliced
  • 4 slices fresh mozzarella
  • Balsamic vinegar glaze
  • Arugula
  • 1 tablespoon oil or butter plus more for croissants
  • Salt and black pepper

Pesto

  • 1 cup fresh basil
  • 1/4 cup toasted pine nuts
  • Juice of 1/2 lemon
  • 1/4 cup Parmesan cheese
  • 1/4 cup olive oil
  • 1 garlic clove
  • Salt and black pepper

Instructions
 

  • Add all pesto ingredients to a food processor and blend until smooth. Season with salt and pepper to taste and set aside.
  • Slice croissants in half and lightly drizzle with oil. Toast cut-side down in a skillet over medium heat until golden. Remove and set aside.
  • In a bowl, whisk eggs with milk. Heat butter or oil in the skillet and scramble eggs over medium heat until just set. Season lightly.
  • Spread pesto generously on the toasted croissants. Layer scrambled eggs, tomato slices, mozzarella, and arugula on the bottom half.
  • Drizzle lightly with balsamic vinegar glaze and top with the remaining croissant. Serve immediately

Notes

This sandwich pairs beautifully with fresh fruit, roasted potatoes, or a light green salad. Pesto can be made up to 3 days in advance and stored refrigerated.