Croissant with Scrambled Eggs Sandwich - Video Recipe

I prefer a heated plain Croissant with coffee in the morning. When I have them in bed it is a flakey affair. I usually have the L.A. Times newspaper laid out underneath my chin to catch the crumbs. 

Lately, I quick-scramble an egg or two and place the scrambled eggs between a heated and sliced Croissant. It's a delicious way to start the day and so easy to do, if you have Croissants at your local grocery store or favorite bakery then you can make my Croissant with Scrambled Eggs, too. 

And I get Croissants cheaply from my local Ralphs supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, flakey on the outside and buttery soft on the inside. Since I get a great deal there is no reason to make my own Croissants from scratch...maybe one day I'll give it a shot. 

I like to buy a bag or two at a time as they freeze and defrost fine.

  

I still get eggs at my local Dollar Tree. I can get them anywhere from six eggs to a dozen per carton for a buck twenty-five (last year they cost a buck.) 

Usually associated with the French, Croissants originated in mid-1800s Austria. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior.  

While not the same by any means, Flakey Biscuits in the can/cardboard roll give you a rough idea if you have never had a Croissant.

You can purchase Croissants filled with chocolate, feta cheese and spinach, along with many other sweets and savories. 

Croissants are now featured on breakfast menus, even in fast food joints like Jack in the Box with their Supreme Croissant with scrambled eggs, cheese, ham, and bacon and they are pretty tasty, too. 

I'll slice the Croissant lengthwise while they are at room temperature or when chilled. They may be too soft to slice when heated through.

I reheat the Croissant on the stovetop in a pan for a minute on each side. A toaster or tabletop toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in a regular oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature. 

I like my Croissants warm and plain, but lately, I've been making stuffed Breakfast Croissant Sandwiches. Check out my Scrambled Egg Croissant Sandwich video below. Nothing to it really just scrambled eggs anyway you like, then load them into a sliced-open Croissant.

Check back for my next Breakfast Croissant recipe video, where I add cheese on top of the scrambled eggs. Again, nothing to this simply delicious breakfast sandwich, it's so quick and easy to do! 

   Croissant with Scrambled Eggs Sandwich - Video                Play it here, video runs 2 minutes, 19 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 Croissant
• 1 or 2 Eggs -  It's up to you how many eggs for a Breakfast Croissant Sandwich.
•  1 Teaspoon Vegetable Oil - for scrambling eggs.

*Since Croissants are so buttery I don't add any oil or butter to the heating grill. I've found they will not stick to a pan. 

Directions

Slice open a Croissant. You can slice all the way through or just enough to add the scrambled egg.

Scramble an egg or two any way you like. Lately, I just add a little oil to a non-stick frying pan and scramble eggs. You can mix eggs in a bowl first if you like. 

I stir eggs the whole time until firm, but slightly moist. 

Place sliced Croissant on a heating grill or frying pan. Remove scrambled eggs and add them to the sliced-open Croissant. 

Close the Croissant and heat each side for about one minute, or until Croissant is warm to the touch. You are not browning the Croissant Sandwich, just heating it through. 

You can also heat the Croissant (slice lengthwise first) in a toaster or tabletop toaster oven. You do need to watch it closely as it is easy to burn the Croissant.  

You can also preheat the Croissant. You can serve the Breakfast Sandwich without heating the Croissant if it is freshly baked or not too many days old.

Again, you can fill the Croissant with one or two scrambled eggs -- it's up to you depending on how hungry you are, and if the eggs are small or extra-large ones.

National Taco Day - Recipes & Reviews

Today is National Taco Day, the most hallowed of culinary days in my cocina  (kitchen.) I can have tacos morning, noon, and night. So read on and you'll know what I mean - just click on any taco name, or highlighted text, to see all the tasty details from my blog post recipe or review. And click here to see local National Taco Day specials.

In the morning it's spicy Mexican chorizo with scrambled eggs and refried beans nestled into a warm corn tortilla.

Breakfast Tacos

And my Chorizo & Egg Taco is about as cheap as you can get. I get Mexican chorizo from the 99c only Store natch, and all kinds too, like beef, pork, and even soy (which is a recent favorite.) Eggs still show up at my local Dollar Tree.

*Click on any recipe name to see the original blog post recipe or review*

The simplest breakfast taco to make is one made of Scrambled Eggs & Refried Beans. You can use canned refried beans or make my Homemade Mexican-style Pinto Beans.

And for Breakfast Tacos, it's all about the salsa toppings. I like salsa from a jar, but sometime I just gotta go for it and make my own Homemade Salsa, and it's easy to do.

My Mango Salsa recipe with yummy photos and tasty text is right here, but you can check out the video below:



I'm ready to party on this auspicious day, and when this cheap$kate does it you can bet pennies will be pinched without a sacrifice in flavor. For my backyard soirée it's my favorite taco: a slow-cooked pork Carnitas. Just check out my video below to see what I'm writing about.



I buy a 5 to 6-pound budget pork shoulder, and I can get a couple dozen tacos out of it, too.

 And boy it's the perfect budget recipe that your friends and neighbors will line up for. You let them do most of the work -- they get to build each taco to suit their taste. I like to set out some chopped onion and cilantro. You can make your taco bar any way you like, go ahead and add a bowl of shredded cheese, chopped lettuce and tomato, and a cheap jar of salsa, too.

Chicken is one cheap protein. My Chicken Tinga recipe will have your guest coming back for seconds...and thirds! Chicken Tinga is a stew simmered in tomato sauce with a can of spicy chipotle peppers, but you can make a mild version with a can of enchilada sauce.

 Chicken Tinga

One of my most unique tacos came about one summer while on vacation at our spectacular national parks in Utah. I stopped to eat and had an Indian Frybread Taco. Frybread is flour dough that's rolled out and deep-fried. You top the frybread with chili beans, lettuce, tomato, and cheese.

Frybread Taco

Carne Asada, or grilled steak, is a favorite taco of mine. Just make my marinade for thinly sliced steak, let it sit for an hour, then slap it on the grill. After the Carne Asada is done you chop it up and serve on a corn tortilla

Carne Asada Taco

The marinade is a simple mix of lime juice, oil, cilantro, cumin, garlic, salt, and pepper.

Drive anywhere in Los Angeles and you will see taco trucks, sidewalk taco vendors, and taquerias on almost every street. And I've stopped at most of them. What follows are a few of my faves - with a few recipes I cribbed from them, too.

When I moved to Los Angeles over 40 years ago, I discovered the taco truck. Boy, have they evolved over the years. In the beginning, it was just hamburgers and tacos made with ground beef. Well, that all changed about 9 years ago when a hotel chef named Roy Choi, who was down but not out, rebounded from couch surfing to start Kogi Taco Truck.

A fellow co-conspirator came up with the idea of a Korean taco, and Roy Choi assembled the taco ingredients of Korean barbecue short ribs with a kimchi-style coleslaw, served on corn tortillas. His truck was an instant hit, and Kogi jump-started the ongoing nouveau taco truck renaissance.

Kogi is still around and I still love them. Check out my video below, where I hang out night and day, for L.A.'s most uniquely mouthwatering taco.



Inspired by Kogi's mashup of Korean BBQ and Mexican Tacos, I came up with the Loxaco, which combines Jewish and Mexican cuisines.

A Loxaco is comprised of homemade lox (cured salmon) in a fast food crunchy taco shell topped with cream cheese and thin sliced red onion. I introduced this preposterous concoction at a book signing in Libros Schmibros, a lending library in East Los Angeles. How did it go over with book lovers? The following video is a twofer, you get a recipe plus a literary happening scene -- even the late great food critic Jonathan Gold makes an appearance - while his wife and kid tried them Jonathan gave them a pass )-:



After a double feature at my fave art house cinematheques like the Egyptian or New Beverly Theater, on the way home I swing by Leo's Taco for a few al pastor pork tacos. They just cost $2 and the line can be long, now that the word is out.

This is porcine perfection on a paper plate. It's tender and flavorful grilled marinated pork, that's cooked in front of a gas grill called a trompo. A cook manning the grill slices off thin slivers, finishing the taco with flare: a flying slice of pineapple. Check out the yummy action below.



I've followed the Two Hot Tamales from the beginning when the Border Grill was in a storefront with half a dozen tables on Melrose Avenue. Susan Feniger and Mary Sue Milliken are fixtures on the L.A. dining scene who jumped on the taco truck train, bringing their neuvo take on Mexican cuisine to four wheels. They primarily park their taco truck in the environs of Silicon Valley West Coast, Santa Monica.



My Tacos El Primo video review has gone viral. That means this YouTube video gets thousands of views per month - right now it is pushing half a million. Why? I'm not sure. Let's see... in this video, I review Buche and Tripas tacos, or tacos made from slow-cooked stomach and intestines. Gross right? One thing I noticed is half my visitors are from Mexico, so maybe half my audience is curious about how gringos react to offal.

That doesn't seem interesting enough really, but hey, what do I know, I'll take it. I did the taco review because Tacos El Primo was a midnight munchies stop on my return home from various Hollywood treks.

When you have a neighborhood food stop, you eventually dive deeper and try eats that you would not normally taste.

Tripas (intestine) Taco

Well, join the multitudes and check out my Cheap$kate video review of Tacos El Primo.

Deep-fried Fish Tacos are one of L.A.'s great culinary contributions. These battered depth charges of crunchy perfection are based on the street food of Baja Mexico and other coastal communities. If you like British Fish & Chips, you will love Fried Fish Tacos.

Fish Taco

The battered fillets of fish are typically served on corn tortillas and topped with a white crema and chopped cabbage. I have my own recipe for Fish Tacos you can see by clicking on the recipe name.

And this is the best taco deal in town: Today (Wednesdays) is $1 Fish Taco day at Tacos Baja! Yeah, that's what you heard - don't believe me? Just watch the video below and see it for yourself.

Celebrate National Taco Day with me today. Hey, celebrate it any day now that I've shown you a slew of taco recipes you can make easily and cheaply.

And, what the heck, I'll end with a queasy taco review, from of all places, Jack In The Box's 2 for 99 cent tacos...ugh, watch it with a barf bag.

World Vegetarian Day

I have too many World Vegetarian Day recipes to list right here, so it's best to enter the words "vegan" or "vegetarian" in the "Search" window on the right side of the top area of my food blog to see them all. If you have a favorite vegetable or fruit you can enter that name in the same window, too.

Any way you cut it, there is a lot to choose from and I think you will like my delicious inexpensive recipes listed below. Read on and click on any highlighted name to be directed to the original recipe on this food website.

Some of my vegetarian recipes include butter, milk, cheese, and yogurt. All those ingredients are cheaply substituted with vegetable oils, almond milk (also oat, soy, hemp, etc.,) or soy and oat yogurts. New substitutions for meat and dairy are arriving in grocery stores every year.

Click on any photo to see larger.

I'll start with a recipe that requires some mashing and a toaster, Avocado Toast. A soft, ripe avocado served simply with toast is easy and quick to do. I get my bread from the discount bin at my local big-chain grocer and avocado from my local Latin market. Avocado Toast has moved beyond trendy to just plain normal.

Everyone likes Mashed Potatoes and I do too. Nothing to this recipe really, and it will taste just as good with a milk substitute. I like a lot of fresh ground black pepper in mine.

I like veggies prepared simply like fresh Boiled Corn or Sauteed Yellow Squash with onion and garlic.

Sauteed Green Beans with Almonds are a colorful dish with crunch.

Grilling or roasting veggies are a favorite of mine. Roasted Brussels Sprouts become tender and almost nutty in flavor. I add a drizzle of olive oil and season with salt and pepper before roasting.

You can almost grill any veggie including Bell Pepper, Zucchini, and Sweet Potatoes and I've done them all, just click on a veggie name above to see how I do it.

Beans are part of my next recipe list. I eat them every week. I slow-cook them but you can speed things up if you have a pressure cooker. I do like having the long-simmering smell of legumes as they tenderize.

In Louisiana, Cajuns like their Red Beans with white rice. I have a dear friend who has a great veggie version. I got her to show me how she does it and I'll share her recipe with you. Check out our fun time together in the kitchen making Ms. Patti's Red Beans and Rice recipe.

White Beans are also on the menu in Cajun Restaurants and local fast-food joints. I make mine with a lot of veggies including carrots, onion, celery, garlic, and herbs. Check out my Vegetarian White Beans recipe video.

I was raised on Tex-Mex-style Pinto Beans. We had them with Mexican Rice and flour tortillas for breakfast, lunch, and dinner. usually with meat, seafood, or eggs. But lately, I've been having beans with brown or white rice and a big shake of hot sauce. Check out my Homemade Mexican Pinto Beans video to see how I make them.

My next favorite bean recipe is Cuban-style Black Beans. I've been making this recipe the most, lately. It is a favorite of my wife, Linda. The main flavoring is a sweet and sour addition of a little sugar and vinegar. This yin and yang pull of flavors really makes this recipe especially delicious. I also add bell pepper, onion, and garlic. Again it is an easy recipe that I think will make it to the top of your favorites list?

Fried Plantains and Yucca are a delicious duo to serve with my Black Beans recipe. 

Canned Beans now come organic and vegan. Drain them and make a no-fuss Warm 3 Bean Salad adding some fresh herbs, chopped onion, tomato, and a little oil and vinegar. Mash Pinto Beans with some of the broth and you have quickie Refried Beans.

By the way, I'm a big fan of Soy Chorizo as a pungent and spicy ground meat substitution. Saute and add it to Refried Beans and Mexican Rice for a Burrito.

I have a slew of Salsas to try including Ancho Chili,  Mango, Tomatillo, and Red Chili. Click on any recipe name to see the original blog post text and photo illustrations. 

I've been making fruit-based Salsas recently including Peach, Mango, and Kiwi Salsas. They are sweet, cool, and spicy. I brought my Mango Salsa to a few parties and it is always a hit and goes very fast.

Soups and veggies blend well together. French Onion Soup uses caramelized onions as the main ingredient. It is served with melted cheese on top that you can leave out, it's rich enough. Earthy and pungent Mushrooms make some of the best soups. You can use cream, but any fave milk substitute works fine.

A Mexican soup loaded with veggies is called Calabasitas. It is made with corn, squash or zucchini, tomato, and chiles. It is finished with cheese that you can leave out to keep it vegan. 

How I love the tomato. I try to grow them unfortunately with limited success. Whether store-bought or homegrown, tomatoes are the central ingredient in the next list of recipes.

Gazpacho is an Italian soup made with blended fresh veggies and herbs -- no cooking needed, just a blender to puree. It's comprised mainly of fresh tomato, cucumber, bell pepper, garlic, and herbs. It's so refreshing and quick to do.

Bruschetta is a crunchy appetizer served on toast. It's an Italian version of Mexican salsa and tortilla chips. Made with fresh chopped tomato, basil, garlic, balsamic vinegar, and olive oil, it's simply delicious.

You can buy veggie Marinara Sauce in a can or jar cheaply and I have cooked with my share. But I prefer to start with canned tomato sauce and add my own garlic, onion, and fresh herbs. It doesn't take that much longer to do, just a bit of chopping and sauteing. Homemade Marinara Sauce seems lighter to me and less salty. 

Pasta and veggies are a great combination. You can start with a simple warm Rustic Tomato Sauce over your favorite pasta, or chill out with Peas, Artichoke Hearts, Broccoli, and Wheat Pasta. 

How about Brussels Sprouts or Kale with Pasta? I use butter but you can substitute it with olive oil or any favorite veggie oil. For a bit of crunch heat up your favorite nut like Cashews, mix with a little garlic, and heat in olive oil and you have a rich Cashew and Garlic Pasta.

Steam any favorite veggies and mix them with macaroni or any tube and short-cut pasta for a versatile Veggie Pasta Salad, and it keeps in the refrigerator to serve cold, too. 

My Cajun nephew Zak has some serious cooking chops and came up with a wild Cajun Tuscan Premivera Pasta. Again butter is used that can be substituted with olive oil, but you cannot replace the Cajun Seasonings, or you have to call it something else!

I worked in the Biz so you know I have a Cinema-inspired dish called  John Cassavetes Red Pepper, Olive Oil, Garlic, and Pasta. Cassavetes the director has influenced my more, shall we say, rough and tumble videos that are loose and simply presented - no fancy stuff, just like my recipe mentioned above.

Fruit + salad is a refreshing combination. Try out my Pear and Spinach Salad with Creamy Herb Dressing. I use milk and yogurt, but you know they are easily swapped out, right? I actually like Almond Milk and yogurt made with oats.

My Watermelon, Mango & Spinach Salad needs no substitutions as the vinegarette is simply veggie oil and lemon or lime juice. It is a perfect summer salad.

Warm Corn, Tomato & Cilantro Salad is made with frozen corn. You could use drained canned corn too. It is a salad served at room temperature. Kick it up a notch and use fresh corn.

My Veggie Wrap with Homemade Hummus is a salad in a wheat tortilla or stuffed into pita bread.

Potato Salad is a summer staple and my recipe is one you will like no matter what part of the country you live in. I have Mom's Cajun Potato Salad version for your viewing pleasure below.

I make an Easy Coleslaw throughout the summer as it's so easy to buy a package of precut cabbage with carrots. 

Mix in a bit of veggie mayo and it's ready to serve. I have a tasty, sweet, Pineapple Coleslaw, too!

I even dined in a Local Nursery one time...only in the service of showing their tasty selection of fresh fruit trees and tomato plants.

Vegan Sushi? Sure why not. The trick is to prepare the veggies in a simmering broth of soy sauce, and wine (mirin, or saki). My Carrot and Portabella Mushroom Sushi are perfect examples. I also have a Sushi Rice recipe, here.

I often start my day with Yogurt and Fruit. Buy local and seasonal fruit when it is most flavorful and cheapest in price.

It couldn't be quicker and easier than slicing a banana or mixing in some Blueberries or Strawberries. 

I'm a big fan of Chinese Stir Fry, everything from Veggies to Fried Rice. The basic ingredients use soy sauce, oyster sauce, fish sauce, ginger, and garlic. I like to stir fry Bok Choy which tastes like cabbage only milder. You can stir fry Broccoli, Cauliflower, and any favorite veggie you like.

A basic rice Stir Fry is made with cooked rice that has been chilled for a few hours or overnight so it can hold up to frying, otherwise, freshly steamed rice will get too mushy. I quickly make my Stir Fry with a medley of frozen veggies like a package of peas and carrots.

Eggs are often part of a rice-based Stir Fry, but you will not miss them really. Crumble in some tofu as a tasty substitution or slice a block of tofu into larger chunks and make tofu the main ingredient. 

You can also use cheap dried ramen noodles. Just cook them according to the package directions. Drain and add them to a hot pan or wok and stir fry them like you would with cooked rice. I made Tofu with Snow Peas Stir Fry this way.

I like how Korean restaurants have a medley of veggie small-bites or Banchan. A favorite is a sweet Cucumber Salad. 

 Keep checking back as I am always adding fresh vegetable and vegan recipes.