Here’s a good one, Brunch Time Sausage and Egg Croissants. This recipe is super tasty and perfect for those times when you have a few friends stay overnight. Imagine how pleased your friends would feel if they were presented with this when they wake up.
Brunch Time Sausage and Egg Croissants is a simple dish really. Sausages are baked and sliced, eggs are poached, both are placed on top of warmed croissants and topped with tomato mustard seed relish.
I got the idea to include a tomato mustard seed relish to this dish after seeing one of Bobby Flay’s Brunch shows. He added a tomato mustard seed relish to a poached egg and pancetta dish. It looked marvelous so I had to give it a whirl.
I love sausage and egg. For this dish I prefer pork breakfast sausages myself, but you can use your favorite sausage if you like. Almost any will do. You can use chicken, beef or turkey sausage, or perhaps andouille or kielbasa.
If you need a heartier meal for brunch, Baked Fingerling Sweet Potato Wedges are a nice addition.
So many go out for brunch with friends, but I much prefer brunch at home. Granted it’s much easier to head to a restaurant and make an order from a menu, but restaurants are so often really busy for brunch service. What should be a fun gathering with friends can become a test of patience and a lesson in blocking out conversations of others. Do yourself a favor and have brunch at home once in a while.
Brunch Time Sausage and Egg Croissants are really tasty and will fill that brunch time gap. Give this recipe a whirl and let me know what you think. Enjoy!
Brunch Time Sausage and Egg Croissants
Ingredients
- 8 sausages
- 1/4 cup yellow mustard seeds
- 12 oz cherry tomatoes cut in half
- 1/2 cup scallions sliced
- 1/4 cup mustard seeds
- 1 tsp kosher salt
- 2 tbsp balsamic vinegar
- Water
- 8 eggs
- 1/2 tsp white vinegar
- 4 croissants
- Drizzle olive oil
Equipment & Utensils
- Large skillet with cover
- Baking tray
- Medium saucepan
- Slotted spoon
Instructions
- Prick each sausage a couple of times with a fork then place on a baking tray.
- Place baking tray into a preheated oven at 400.
- While sausages are cooking heat skillet on high heat then add mustard seeds.
- Toast mustard seeds shaking them around the skillet regularly and as soon as seeds begin to pop add tomatoes and scallions and saute for 1 minute.
- Add salt and balsamic vinegar and continue to saute until tomatoes are warmed through and a little juice releases.
- Place cover on skillet then remove from heat and set aside.
- Check on sausages regularly, and turn as they brown.
- Remove sausages from oven once cooked and tent with foil to keep them warm.
- Fill a saucepan with water to two thirds and then add white vinegar
- Heat on high until water is rumbling.
- Lower heat and allow rumbling to stop and then carefully drop two eggs (one at a time) into the water.
- With a slotted spoon, carefully swirl the water around the eggs. It will keep the eggs in tact.
- Remove eggs once cooked to desired temperature with a slotted spoon and repeat until all eggs are cooked.
- Warm croissants in oven for a few minutes then slice them in half.
- Finally slice sausages and serve immediately.
- To serve: place two halves of a croissant on a plate, then lay one sliced sausage on top of each croissant half.
- Place an egg on top then add a dollop of tomato mustard seed relish.
- Finish with a drizzle of olive oil.
