Recipe courtesy of Grub
Episode: Philadelphia
Print
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

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.

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