Breakfast Sandwich on Croissant Toast with Egg, Bologna, and Swiss

Breakfast sandwich with eggs two ways. This recipe is in experiment mode, one I've been developing since the beginning of The Girl Fridge, although it has been years since I've picked it up to work on it. This month being National Sandwich Month certainly jogged my memory and inspiration.

I say "developing" instead of "perfecting" because balance, harmony, and happiness are what I'm after. This recipe, much like my life, has been a continuous journey in refinement, especially back then when I started this page—first on Instagram, and then the blog. Same in these recipes, looking to feed myself something that says, "I did something nice for myself."

Scrambled or sunny side up? We shall see.

I'm experimenting with scrambled and sunny side up eggs. Scrambled, when prepared on the runnier side, are velvety and serve as soft contrast to the crunch of the toast. However, I favor the creamy yolk of the fried egg which enhances the sweetness of the bread. Each brings its own distinctiveness to a sandwich where the interplay of textures and sweet and salty flavors bring harmony to the plate. Can't go wrong with either, IMO.

Here's a work-in-progress breakdown of the recipe, a candidate for the cookbook I will write one day, presented with my homegrown abilities in the kitchen and behind the camera.

The timing listed below are approximations depending on the intensity of your stove. Keep an eye on things adjusting as you go and you'll be alright.

What You'll Need

2 slices Croissant Toast (or, a large croissant sliced in half)

1 spoonful of Dijon coarse ground mustard

1 pat of butter

1 slice Swiss cheese

A few slices Bologna

1 egg fried (or, 2 if you're opting for scrambled)

Two pans: 1 to toast the bread, another to cook the eggs

Croissant Toast, a hybrid choice of bread

Steps

Heat a pan on medium heat for 2-3 minutes

Turn it it back to low, low heat and add two slices of toast*

Toast for 2-3 minutes per side until golden brown

*because I do not own a toaster or air fryer

Eggs Scrambled

While the bread is toasting, heat a second pan on medium low heat

Add a spoonful of cooking oil and heat for 2 minutes

Crack 2 eggs in a bowl and whisk

Add salt and pepper

Pour the mixture into the hot pan and swirl with a spatula until the bottom becomes firm

No need to flip

Take the pan off the stove after 2-3 minutes and let the residual heat cook the egg to doneness. It should be slightly runny on top.

Silky, velvety soft scrambled eggs

- Or -

Fried Egg Sunny Side Up

While the bread is toasting, heat another pan on medium low heat

Add a spoonful of cooking oil

After about 2 minutes, crack an egg into a bowl before sliding it into the pan

Cook for about 3-4 minutes on one side

Add salt and pepper

Sunny side up to keep the yolk soft

Assemble

Place the slices of toast onto a plate

Spread Dijon mustard on one slice

Butter the other

Layer a slice of cheese onto the buttered side (honestly, you choose)

Layer a few slices of bologna on the other

I don't know why 2 eggs work for scrambled preparation 1 is plenty for a fried egg. It just does.