An egg salad croissant is a
delightful brunch sandwich!
Prep Time: 30 minutes
Cook Time: 30 minutes
Level of Difficulty: Easy
Serving Size: 4
Recipe source: Food Republic
photo by Ben Fink
- 8 strips thick-cut bacon
- 8 cups water
- 1/4 cup white vinegar
- 8 large eggs, at room temperature
- 4 large butter croissants, halved
- 1/4 cup mayonnaise, store-bought or homemade
- 16 leaves baby arugula
- Preheat the oven to 350°F. Lay the bacon on a rimmed baking sheet and cook in the oven for 10 to 20 minutes, depending on how crisp you like your bacon.
- Remove the pan from the oven and use tongs to transfer the bacon to a paper towel–lined plate to drain and cool. Set aside. Reduce the oven temperature to 200°F.
- Pour the water and vinegar into a large pot and bring to a boil over high heat. Reduce the heat to medium and use a slotted spoon to gently lower the eggs into the boiling water.
- Simmer the eggs (reduce the heat to medium-low if necessary) for exactly 12 minutes.
- While the eggs cook, set the croissants on a rimmed baking sheet and place them in the oven to warm (reassemble the croissants so they are whole—you don’t want the interior to get toasty and hard).
- Transfer the cooked eggs to a sieve and place them under cold running water until they’re cool enough to handle (you don’t want the eggs to be cold—they need to be warm).
- Peel the eggs, place them in the bowl of a food processor, and purée until they’re creamy. Add the mayonnaise, season with salt and pepper, and continue to process until the mixture is well combined.
- Divide the egg salad among the bottom halves of each croissant. Top each with 4 pieces of arugula and 2 pieces of bacon. Cover with the top halves of the croissants and eat immediately.