Tomato and Egg Stuffed Croissants Recipe
Food Recipes | Breakfast | Brunch | Italian | Mediterranean | Sandwiches
These Tomato and Egg Stuffed Croissants bring la dolce vita to your brunch game—croissants stuffed with a savory, jammy tomato mixture and fried egg, then garnished with pancetta, pesto, and feta cheese.
PREP TIME
15 mins
COOK TIME
40 mins
SERVINGS
8
Ingredients
- 4 oz pancetta
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1.5 lbs grape tomatoes, halved
- 3 Tbsp balsamic vinegar
- 8 croissants
- 4 Tbsp butter, divided
- 8 large eggs
- Basil pesto, for garnish
- Feta, freshly crumbled for garnish
COOKING INSTRUCTIONS:
Tomato and Egg Stuffed Croissants
- Preheat Char-broil 2-burner gas grill (with griddle top on it) to medium heat.
- Cook pancetta until crisped, about 10 mins. Remove from griddle and set aside. Be sure to leave rendered pancetta fat on griddle.
- Sauté onion in pancetta fat until soft, about 5 mins. Stir in tomatoes and garlic. Occasionally stirring, continue cooking until tomatoes are a jam-like consistency. Stir in balsamic and cook until reduced and fully integrated into tomato mixture. Salt and pepper to taste. Remove from griddle and set aside.
- Using a serrated knife, remove the top of the center of each croissant without cutting into the bottom of the croissant. This creates a well for adding toppings. Fill each croissant with the tomato mixture.
- Grease griddle with 2 Tbsp butter then place 4 croissants on griddle. Crack 1 egg each over top of the tomato mixture on each croissant. Let brown with hood closed for about 1 min. Lift hood and transfer croissants to warming rack and close hood again. Let cook for 10-15 mins or until egg whites are fully cooked and egg yolk will still be runny. Remove from grill and serve immediately, garnished with pancetta, pesto, and feta. Repeat with remaining ingredients. Enjoy!
PAIRINGS:
Tomato and Egg Stuffed Croissants
Pinot Grigio
Brut Sparkling Wine
Pilsner
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