Bon Appétit Breakfast Croissant

Dec 5, 2012 by

Breakfast is one of the most important and underrated meals of the day. It is the meal that provides your body with its initial source of energy for the day ahead. As a result, breakfast needs to be utterly delicious.

The Bon Appétit Breakfast Croissant is bore from my French heritage and love for simple yet delicious and taste inspiring ingredients. It is a dish that should be indulged wholeheartedly on occasion and served with a side of Parisian flair. As much as I would like to indulge in the Bon Appétit Breakfast Croissant on a daily basis, I am reminded that some of the ingredients can be a tad rich, and should therefore take heed of the popular adage “everything in moderation”.

The Upper Palatte - Bon Apétit Breakfast Croissant - Hans Haupt Signature Breakfast Croissant

The Bon Appétit Breakfast Croissant was designed to encompass some of my favourite breakfast time accompaniments, such as caramalised onion preserve, sunny-side up eggs, brie and pesto. It is of my own design and is meant to awaken your tastebuds with a multitude of complementing flavours and textures, all while satisfying those pesky pangs of hunger.

I usually reserve the Bon Appétit Breakfast Croissant for relaxing Sunday mornings. Thus allowing for enough time to savour and enjoy this small breakfast wonder and, should gluttony strike, indulge in more than one serving.

The Bon Appétit Breakfast Croissant is sure to delight with its unique and refreshing ingredients. It is also very easy to prepare and should take less than 10 minutes to make (hit the button below for the list of ingredients and the recipe).

I hope you enjoyed this post and that you will tune in again next week for another culinary adventure from our Croissant Chronicles.

View Ingredients and Recipe

What you need:

  • Plain butter croissants.
  • Eggs.
  • Butter.
  • Pesto.
  • Caramelised onion marmalade.
  • Brie.
  • Peppadew Piquante Peppers.
  • Avocado.

How to make it:

  • Gently slice open the croissant – either the whole way through or leave an edge like a book.
  • Lavishly butter the croissant.
  • Spread a tasty spoonful of pesto throughout the croissant.
  • Lay down the thinly cut slices of brie – be generous.
  • Spread a large dollop of caramelised onion marmalade over the brie.
  • Quickly cook and then drop in the scrambled or sunny-side-up eggs.
  • Add thinly sliced avocado.
  • Place Peppadew Piquante pepper halves.
  • Enjoy!

Hide Ingredients and Recipe

About the author

Hans Haupt is the founder and chief editor of the Upper Palatte. Amongst the Upper Crust, he is colloquially referred to as ‘The Fork’. Although Hans adores food, he is by no means a “foodie”. Rather, he is the kind of person who enjoys the act of devouring a tasty meal and sharing that experience with great company. It is the social accompaniment, which food inevitably brings to the table, that he thrives on. Hans hopes that the Upper Palatte will grow to become the primary resource that good friends visit in order to determine which culinary adventures will offer the most memorable experiences.

2 comments
SheenaGates
SheenaGates

Hans, congratulations on your beautiful blog.  I'm really excited for you, and more excited for me that you're writing again.  Definitely need to try this recipe & look forward to more of your beautiful words soon.  

 

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