|Croissant Breakfast Sandwich|
with eggs, sausage, cheese, and french fried onions.
At any rate, it WAS at the Shorehouse Cafe on Second Street in Long Beach, California, where I used to eat this breakfast/brunch somewhat regularly. I went there with friends, boyfriends, and then my husband. It was one of those places where we'd say, "Remember that time here when..." only to realize it was some OTHER person we'd dated whom we were with at the Shorehouse Cafe at the time.
That was many moons ago, though, and today, as I was putting together Sunday afternoon lunches for my kids, I remembered this breakfast sandwich that I loved so much. It's a pretty basic thing that you can mix up and add any ingredients you'd like. Today, for me, it was eggs, breakfast sausage, cheddar cheese, and French's French Fried Onions. The onions were an afterthought, but they really were the "icing" on this sandwich. Glad I never did put those things away (and that I didn't snack them all away) after making green bean casserole on Christmas.
The recipe below is simply what I did, but again, this sandwich is wide open to interpretation. I really just wanted to take a pic of the delicious thing and post it on my blog here. Cheers!
Croissant Breakfast Sandwich ala Shorehouse Cafe
- 1 large croissant
- 1 breakfast sausage link
- 2 large eggs
- 2 tablespoons half and half (plain milk is fine too)
- salt & pepper to taste
- 1/4 cup or so shredded cheddar cheese
- 2 teaspoons French's French Fried Onions
Slice the croissant horizontally. In a 400 degree Fahrenheit oven, heat the croissant (closed) until crisp on the outside and warm on the interior, about 10 minutes.
Meanwhile, over medium heat in an omelette pan, cook/heat the sausage until well browned. (I only used one, but two probably would have been better. Trying not to go crazy with the sodium.)
While the sausage cooks, beat the eggs with the half and half (or milk) until thoroughly blended and bubbly.
When sausage is cooked, cut it into half to quarter inch size pieces while still in the pan. You should have a little bit of grease left in the pan with the sausage. (If you're using a low fat sausage, you might want to make sure you do this in a non-stick pan, but don't cut the sausage in the non-stick pan--cut it on the side and return it to the pan.)
Add the beaten eggs to the pan that is still over medium heat, cook and stir gently with a silicone spatula until eggs are just set and have no visibly wet/shiny bits. Salt and pepper to taste.
Place the croissant open faced on a baking sheet, place eggs/sausage on one side, sprinkle eggs with cheese and onions. Close sandwich and return to oven for 2-3 minutes to make sure the cheese gets melted.
Serve hot with a knife and fork.
Makes 1 generous serving.