Croissant Egg Sandwich with Blueberry Goat Cheese, Bacon, and Lemon Arugula
Pillowy croissants, salty-sweet cheese, savory bacon, peppery arugula, and a creamy yolk? There's nothing not to love about this unique take on the classic bacon, egg, and cheese.
Ingredients
- 8 slices thick-cut bacon
- 3 cup baby arugula
- 3 tsp lemon juice freshly squeezed
- 2 tsp olive oil
- freshly cracked black pepper
- kosher salt
- 4 croissants
- 8 oz. blueberry goat cheese (or, as a substitute, plain goat cheese plus blueberry jam)
- olive oil
- 4 large eggs
Instructions
- Preheat your oven to 400°F.
- Completely line a baking sheet with aluminum foil. Place a wire rack over the foil, then lay the bacon slices over the wire rack. *If you don't have a wire rack, lay the bacon directly onto the aluminum foil.
- Bake the bacon for 16-20 minutes, depending on how crispy you prefer your bacon.
- While the bacon cooks, toss the arugula with the olive oil and lemon juice, then season with black pepper and kosher salt to taste.
- Slice the croissants in half, and lightly toast, either in a hot pan on the stove or in the oven under the broiler (be sure not to look away, they will burn quickly).
- Slice or crumble the goat cheese.
- When ready to assemble the sandwiches, cook the eggs: Heat 1 tablespoon olive oil in a skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. For runny yolks, cook the eggs, undisturbed, for 2 minutes, gently flip, then cook 30 seconds more.
- Assemble the sandwiches: On the bottom of each croissant, evenly divide the dressed arugula. Top each with 1 egg, 2 oz. goat cheese, and 2 slices of bacon. Cover with the top of each croissant.
- Serve immediately.