Recipe

Mortar & Pestle’s Croissant Sandwich

Created by Head Chef Stephen Ross, Mortar & Pestle, Chicago

Wake up and smell the flavor. With a kick of Boursin and a side of umami fries, Chef Ross puts an international spin on this beloved brunch classic.

Level easy
Prep time 20 MIN
Cook time 5 MIN
Total time 25 MIN

Directions

YOUR TURN TO CREATE

For Sandwich

Set aside Boursin® on counter to bring to room temperature for easy spreading.
Slice and Toast cut side of Croissant.
Spread Boursin® onto each toasted side, Rougly 1 oz/side but personal preference is recommended
Slice tomato, and place 4 slices on bottom piece of Croissant, season with Maldon Sea Salt/Fleur de Sel and Freshly Ground Pepper.
Add Pickled Shallot, roughly 1 oz/sandwich, this is personal preference
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.
Add egg to sandwich and serve with your choice of fries, potatoes, a side salad or fruit.

For Pickled Shallots

Thinly slice shallots
Bring the rest of ingredients up to boil to dissolve salt and sugar
Put thyme and spices in sachet, and pour over shallots
Tip: If possible, prepare shallots 1-7 days prior, Chef’s recommendation

Tip

At Mortar & Pestle, we serve it with French fries with umami seasoning or our potatoes with truffle/anchovy vinaigrette.

4 servings

1 box Boursin Garlic & Fine Herbs
4 croissants
4 Heirloom tomatoes
8 eggs
3-4 Lg Shallots, thinly sliced on mandolin, for uniformity, or by hand
1 cup Champagne Vinegar, or white vinegar
1/2 cup water
1/4 cup sugar
2 T Diamond Crystal Kosher Salt
1 sprig fresh thyme
1 teaspoon coriander, whole
1 teaspoon cloves, whole
1 teaspoon fennel seeds, whole

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