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California Croissants
California Croissant
Yield: Makes 4 servings
Ingredients:
1teaspoon vinegar*
4eggs
2croissants, halved and toasted
4slices tomato
1/2avocado, sliced crosswise
8slices crisp-cooked bacon
Mornay Sauce (recipe follows)
Chopped chives and sprouts
Preparation:
1.Fill wide saucepan or deep skillet with about 1-1/2 inches water. Add vinegar. Bring to a simmer. Break 1 egg into shallow cup or saucer. Gently slide egg into simmering water. Repeat with remaining eggs.2.Cook eggs 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels.3.Place croissant half on each plate. Layer tomato, avocado and bacon on croissant. Top with poached eggs. Divide Mornay Sauce equally among croissants. Garnish with chives and sprouts.
Mornay Sauce
Yield: Makes about 1-3/4 cups
Ingredients:
2tablespoons butter or margarine
2tablespoons all-purpose flour
1-1/2cups milk
1/4cup (1 ounce) shredded Cheddar cheese
2tablespoons grated Parmesan cheese
1/2teaspoon Dijon-style mustard
1/4teaspoon salt
1/8teaspoon white pepper
Preparation:
1.Melt butter in medium saucepan over medium heat. Add flour; stir until bubbly.2.Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until thickened.3.Stir in cheeses, mustard, salt and pepper. Remove from heat and continue stirring until cheese melts.
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