Recipe of the Week: Croissant Sandwich

Croissant Sandwich (lunch with pasta salad) 
Photo Credit: Randolph Graham

For a complete breakfast, I serve this with a side of country-style fried potatoes and fresh orange juice. For lunch, I serve with a side of pasta salad. ‘Nuff said.

For additional recipes see Chef Randy’s website at valley-vegetarian.com

Ingredients:

8 tablespoons prepared pesto (divided)

2 medium tomatoes (sliced)

Salt and fresh cracked black pepper to taste

2 avocados (peeled, pit removed, sliced thin)

4 ounces fresh baby spinach

6 large eggs

4 large croissants

Directions:

Carefully cut each croissant in half horizontally. Set the tops aside.

Spread 1 tablespoon pesto on the cut side of each bottom. Layer 2 slices of tomato on top of the pesto. Sprinkle tomato slices with salt and pepper to taste. Place one-quarter of the avocado slices on top of the tomatoes. Place one-quarter of the spinach on top of the avocados.

Using a large skillet, scramble eggs lightly over medium heat. Layer one-quarter of the eggs on top of the spinach. Repeat until all four sandwiches are ready.

Spread 1 tablespoon of pesto on the cut side of each croissant top. Place on the spinach and press down lightly to make sure the ingredients settle properly (you don’t want them to slide off!).

Croissant Sandwich (breakfast top view with potatoes)
Photo Credit: Randolph Graham

For additional recipes see Chef Randy’s website at valley-vegetarian.com

Randolph Graham, Ojai  

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Visit his author’s page on Amazon  for culinary inspiration!  

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Check out his latest gourmet, fresh and wonderful recipes and take on all things food.  This edition of The Ojai Visitors: Blanketing the Area: Summer on-the-go picnic ideas

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