Egg BLT Croissant Sandwich

A classic BLT layered with a folded omelet-style egg on a toasted, buttery croissant, finished with crisp bacon, fresh lettuce, tomato, and a spread of mayonnaise.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 1157kcal

Author Diane Gail

Ingredients

1 croissant
2 large eggs
2 teaspoons whole milk
1 tablespoon olive oil
3 slices thick cut bacon cooked to preference
2 slices tomato
1/3 cup shredded iceberg lettuce
2 tablespoons mayonnaise

US Customary - Metric

Instructions

Place the cut sides of the croissant down in a skillet or toaster oven and toast until lightly golden while keeping the outside soft.
Crack the eggs into a bowl, add the milk, and whisk until fully combined and smooth.
Heat olive oil in a skillet over medium-low heat, pour in the eggs, and cook undisturbed until they begin to set.
Cook to your preference and fold into a layered shape.
Place the folded eggs onto the bottom half of the croissant.
Layer the bacon, tomato, and lettuce over the eggs.
Spread mayonnaise on the top half of the croissant, close the sandwich, press gently, and serve.

Notes

Cook eggs gently: Use medium-low heat to keep the eggs soft and prevent browning.
Use thick cut bacon: It provides a better bite and holds up well in the sandwich.
Choose ripe tomatoes: In-season tomatoes give the best flavor and texture.
Adjust portions: Scale the egg and bacon amounts to match the size of your croissant.

Nutrition