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Maple Mustard Croissant Breakfast Sandwich

A luxurious breakfast sandwich featuring a buttery, flaky croissant stuffed with soft scrambled eggs, crispy thick-cut bacon, fresh avocado, and a sweet and tangy homemade maple mustard sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: American, French Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

The Sandwich
  • 2 large Artisan croissants sliced in half horizontally
  • 4 large Eggs
  • 1 tbsp Unsalted butter for cooking eggs
  • 6 slices Thick-cut bacon
  • 1 medium Hass avocado peeled, pitted, and sliced
  • 1 pinch Salt and black pepper to taste
  • 1 tbsp Fresh parsley chopped, for garnish
Maple Mustard Sauce
  • 2 tbsp Pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp Mayonnaise

Equipment

  • Non-stick skillet
  • Whisk
  • Serrated Bread Knife

Method
 

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, and mayonnaise until smooth. Set the sauce aside.
  2. Place the bacon in a cold skillet over medium heat. Cook slowly until crispy and the fat has rendered, about 10-12 minutes. Transfer to a paper towel-lined plate.
  3. Lightly toast the cut sides of the croissants in a dry skillet or toaster oven for 1-2 minutes until warmed and slightly crispy.
  4. Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until completely combined and frothy.
  5. Melt the butter in a non-stick skillet over medium-low heat. Pour in the eggs and let sit for a few seconds. Use a spatula to gently fold the eggs into large, soft curds. Remove from heat while still slightly glossy.
  6. To assemble, place the bottom half of each croissant on a plate. Top evenly with the soft scrambled eggs.
  7. Layer the crispy bacon on top of the eggs, followed by the fanned avocado slices.
  8. Generously drizzle the maple mustard sauce over the avocado, bacon, and eggs. Garnish with chopped fresh parsley.
  9. Top with the upper half of the croissant and serve immediately.

Notes

The maple mustard sauce can be made up to a week in advance and stored in the refrigerator. For best results, do not assemble the sandwiches until right before serving to keep the croissants crispy.