This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.
- 1 croissant, halved
- sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
- 2 slices prosciutto
- 2-3 medium strawberries, hulled and sliced into circles
- 1 egg
- basil leaves to taste, torn
- honey, to drizzle
Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy.
While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs).
Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!