Bacon and Mozzarella Croissant with Poached Egg

I used to love this delicious open croissant while working at a beautiful wedding establishment outside Wellington. Although I didn’t work there for long, I really enjoyed making this breakfast. It was a very popular option for the guests. We had also the smoked salmon and cream cheese variation, very similar than this one on the menu, and both of these open croissants sold well. And it is for sure very tasty. It taste divine with my tomato and chili jam on the side. This bacon and mozzarella croissant with poached egg can easily work well by using white or brown bread instead of the croissants for a slightly cheaper variation. I prefer using the mozzarella slices myself, but if you prefer grated mozzarella it can work just as well. Also the slices takes less time than having to grate the mozzarella if you are short on time.

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Serves: 1 Prep time: 10 Minutes Cook time: 15 Minutes Ready in: 25 Minutes

Nutrition: Calories 412 Carbs: 23.6g Protein: 16.2g Fat: 28.4g

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Ingredients:

EGGS
1 egg, poached to the way you prefer it

15ml white vinegar

ASSEMBLING
1 Croissant, cut in halves

1 slice of Mozzarella cheese to cover 1 croissant half

2 slices of crispy fried streaky bacon for the other croissant half

tomato jam for the side

Instructions:

POACHED EGGS:
the vinegar to a pot filled up to the top with hot water and boil until boiling point.

Gently slide each egg into the water.

Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape.

Simmer for 4 minutes or more until the eggs are cooked in the stage you want it: soft, medium or hard.

Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain.

ASSEMBLING:
Place both croissant halves on an oven tray.

Place the 1 mozzarella cheese slice on 1 of the croissant halves, leave the other one as is.

Lightly toast the croissant until the cheese have melted.

Place the crispy fried bacon strips on the other half.

Poach the egg and place it on top of the croissant half with the crispy bacon.

Serve with tomato jam on the side .

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Rating:

4.71

4.71 from 130

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