Mortar & Pestle’s Croissant Sandwich

Step 1

Set aside Boursin® on counter to bring to room temperature for easy spreading.

Step 2

Slice and Toast cut side of Croissant.

Step 3

Spread Boursin® onto each toasted side, Rougly 1 oz/side but personal preference is recommended.

Step 4

Slice tomato, and place 4 slices on bottom piece of Croissant, season with Maldon Sea Salt/Fleur de Sel and Freshly Ground Pepper.

Step 5

Add Pickled Shallot, roughly 1 oz/sandwich, this is personal preference.

Step 6

Soft scramble eggs, 2 per sandwich. Heat 1 oz clarified butter, whole butter, or oil over medium heat and scramble until desired doneness. Season scrambled egg with salt and pepper as well.

Step 7

Add egg to sandwich and serve with your choice of fries, potatoes, a side salad or fruit.

Step 8

Thinly slice shallots.

Step 9

Bring the rest of ingredients up to boil to dissolve salt and sugar.

Step 10

Put thyme and spices in sachet, and pour over shallots.

Step 11

Tip: If possible, prepare shallots 1-7 days prior, Chef’s recommendation.