Grub's Ooh La La Egg Sandwich

Name: Grub's Ooh La La Egg Sandwich
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Vegetable oil, for greasing; 18 large eggs; 1/2 teaspoon salt, plus more for seasoning; 1/2 cup heavy cream; 1/8 cup simple syrup (equal parts water and sugar simmered together until dissolved, then cooled) mixed with 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 4 fresh butter croissants, split horizontally; 2 tablespoons salted butter; 1/4 cup milk; 1/2 cup shredded sharp Cheddar; Freshly ground black pepper; 8 pieces crispy bacon; 1/2 cup maple syrup

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Ingredients

Vegetable oil, for greasing

18 large eggs

1/2 teaspoon salt, plus more for seasoning

1/2 cup heavy cream

1/8 cup simple syrup (equal parts water and sugar simmered together until dissolved, then cooled) mixed with 2 teaspoons vanilla extract

1 teaspoon ground cinnamon

4 fresh butter croissants, split horizontally

2 tablespoons salted butter

1/4 cup milk

1/2 cup shredded sharp Cheddar

Freshly ground black pepper

8 pieces crispy bacon

1/2 cup maple syrup

Directions

Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot.
Whisk 6 of the eggs with the salt to blend well. Whisk in the cream, simple syrup and cinnamon. Test the griddle temperature by dropping a bit of the batter onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry the other side. Repeat with remaining croissant halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs.
Wipe out the griddle and set over medium-low heat. Melt the butter on the griddle. Crack the remaining eggs into a medium bowl, add the milk and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese and blend into the eggs. Season with salt and pepper.
Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Road Trip with G. Garvin

Episode: G's West Coast

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