Jenny Eatwell's Rhubarb & Ginger: Egg & Bacon Croissant breakfast
Does bacon ever get old on a breakfast menu?
No, of course it doesn't! What a silly suggestion. Even if you're
watching your weight, bacon for breakfast is a good, relatively low
calorie protein to utilise, believe it or not.
Until this morning, I really thought that the egg and bacon sandwich was
the best weekday use of bacon for breakfast. Now of course, the Full
English Breakfast takes the overall title, but you can't eat one of
those every day. Not these days, at these prices and with a relatively
sedentary lifestyle of office work, anyway. No, the egg and bacon
sandwich was it.
Or so I thought, right up until today. We went grocery shopping early
and I missed breakfast to achieve that. So I bought myself a croissant
to have with a cuppa once I got home. Except, hubby bought some bacon
to have in sandwiches once we got home. Now as I am sure you
understand, once offered bacon it is impossible to reject. Can't be
done. It's the law. But I wanted my croissant. Hence, the egg and
bacon croissant was born. (Well, it might have been born elsewhere at
another time, but not in my kitchen).
So listen up, one and all! Forget your bacon & egg sandwiches,
that's so yesterday. Today, the bacon & egg croissant is the
contemporary, hip and happenin' breakfast. 400 calories? Aaah, just
have a salad for lunch - it'll be worth it, I promise. This was SO
good. I thought that perhaps it would be nice - but hadn't reckoned on
just HOW nice.
The recipe is simple - slice your croissant across lengthwise, grill two slices of smoked back bacon and fry an egg
in olive oil. Lay the bacon across the croissant, lovingly lay the egg
on top, add sea salt and black pepper and enclose it with the other
half of your croissant. Take it somewhere quiet and enjoy your breakfast whilst holding the plate closely under your chin, to catch the golden, delicious drips. Happy sighs will ensue.
