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one flaky croissant sandwich with soft yellow scrambled egg curds, two crisp bacon strips and a thin pale cheddar-cream-cheese spread flecked with finely diced red pepper visible inside
Melissa Hart

Bacon, Scrambled Egg and Pimento Cheese Croissants

Soft scrambled eggs settle into a croissant more gently than a stiff egg square, and a thin layer of homemade pimento cheese keeps them from tasting plain once the bacon joins in. Pat the roasted pepper dry before chopping it into the spread, since even a little jar liquid can loosen cream cheese enough to run through the pastry. The bacon can be crisped while you mix the filling, but wait to scramble the eggs until the croissants are warm and ready. Pull the curds slowly across the pan and stop as soon as they're set, then assemble without pressing the flaky tops flat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices bacon
  • 4 large plain croissants about 3 oz each, split
  • 3 oz sharp white cheddar finely grated
  • 2 oz cream cheese softened
  • 1/4 cup drained roasted red pepper patted dry and finely chopped
  • 1/4 tsp smoked paprika
  • 6 large eggs
  • 2 tbsp sour cream
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter

Method
 

  1. Heat oven to 400°F. Arrange bacon on a rack over a rimmed sheet pan and bake for 16 to 20 minutes until crisp, then transfer to a clean plate.
  2. Mix cheddar, cream cheese, chopped pepper and smoked paprika into a thick spread. Whisk eggs with sour cream, salt and black pepper until mostly smooth.
  3. Reduce oven to 300°F and warm the split croissants cut-side up for 5 minutes. Spread the pimento cheese over their bottom halves.
  4. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and draw a spatula slowly across the pan for 4 to 6 minutes, forming soft curds, until set and 160°F.
  5. Divide scrambled eggs over the croissant bottoms. Break bacon slices only as needed to fit and add two slices to each sandwich.
  6. Set the croissant tops over the filling without pressing and serve while the eggs are warm and the bacon is crisp.