California Croissants
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "California Croissants." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/california-croissants-recipe.htm> 06 July 2008.
California Croissant
Yield: Makes 4 servings
Ingredients:
1
teaspoon vinegar*
4
eggs
2
croissants, halved and toasted
4
slices tomato
1/2
avocado, sliced crosswise
8
slices crisp-cooked bacon
Mornay Sauce (recipe follows)
Chopped chives and sprouts
Preparation:
1.
Fill wide saucepan or deep skillet with about 1-1/2 inches water. Add vinegar. Bring to a simmer. Break 1 egg into shallow cup or saucer. Gently slide egg into simmering water. Repeat with remaining eggs.
2.
Cook eggs 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels.
3.
Place croissant half on each plate. Layer tomato, avocado and bacon on croissant. Top with poached eggs. Divide Mornay Sauce equally among croissants. Garnish with chives and sprouts.
Mornay Sauce
Yield: Makes about 1-3/4 cups
Ingredients:
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1-1/2
cups milk
1/4
cup (1 ounce) shredded Cheddar cheese
2
tablespoons grated Parmesan cheese
1/2
teaspoon Dijon-style mustard
1/4
teaspoon salt
1/8
teaspoon white pepper
Preparation:
1.
Melt butter in medium saucepan over medium heat. Add flour; stir until bubbly.
2.
Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until thickened.
3.
Stir in cheeses, mustard, salt and pepper. Remove from heat and continue stirring until cheese melts.
This recipe appears in: Savory Sauces