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4 croissants
2 tbsp (30 mL) salted butter
4 tbsp (60 mL) red currant jelly
4 tsp (20 mL) Dijon mustard
2 cups (500 mL) shredded extra old cheddar
2 tsp (10 mL) salted scallions
1 bunch watercress
5 eggs
8 slices bacon (optional)
1/4 cup (50 mL) whipping cream
Cracked pepper, pinch or turn of a peppermill


Cut open croissants lengthwise, butter and spread jelly on one side and Dijon on the other. Sprinkle each croissant with ½ cup (125 mL) cheese and ½ tsp (2 mL) scallions; add some stalks watercress.

Fry 4 eggs (separately) to desired doneness.

Fry bacon and add, if desired, 2 slices per sandwich.

Whisk last egg with cream and add pepper. Dip croissants quickly on both sides and fry in a buttered pan until crispy. Makes 4 servings.

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