Croissant Sandwich

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Servings:

Calories: 565kcal

Author: Kelly Anthony

Preheat the oven to 400°F and have ready a large, rimmed baking sheet lined with nonstick aluminum foil.
Lay the bacon strips down on the baking sheet and bake for 15-20 minutes or until crisp to your liking. Check at the 15-minute mark for doneness. Remove from the oven and set aside. As soon as the bacon is cool enough to handle, tear each piece in half.

While the bacon is cooking, add eggs, salt, and pepper to a mixing bowl and whisk until thoroughly mixed. Set aside until ready to use.
Add the butter to a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. Pour in the egg mixture and allow to sit undisturbed for about 30 seconds to 1 minute. As soon as the outer ring of the eggs begins to look opaque, reduce the heat to medium-low and add the cheese.
Use a spatula to push the eggs toward the center, allowing the uncooked egg to flow over and spill outward. Continue with this process until the eggs are no longer in liquid form. Fold the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan until the eggs are done to your liking. Remove from the pan and set aside.

As soon as the bacon comes out of the oven, reduce the heat to 350°F and lay down the croissants cut-side up on a baking sheet. Bake for 8-10 minutes, or until toasty to your liking. Remove from the oven and set aside.

While the croissants are toasting, make the avocado spread. Add the flesh of an avocado to the small bowl along with lemon juice, and a generous pinch of salt. Use a fork to mash until smooth to your liking.

To assemble, add a generous smear of avocado spread to the bottom half of each croissant. Tear each slice of ham to fit the croissant, then top with scrambled eggs, spinach and a criss-cross of bacon slices. Add the top piece of croissant, serve, and enjoy!