This recipe for the ultimate Comté breakfast croissant has ‘Weekend Brunch’ written all over it. Layers of crispy fried egg, Jambon sec, and melty 12-month aged Comté cheese are the perfect match for the flakey, buttery croissant. Finish this dish with a drizzle of hot sauce infused maple syrup to create the perfect sweet-salty-spicy flavor bomb!
4 ounces 12-month aged Comté cheese
2 Croissants, sliced in half horizontally
4-6 slices Jambon sec
2 large eggs
1 tbsp butter
Salt and pepper to taste
⅓ cup maple syrup
1-2 tsp hot sauce
Turn the oven on to broil. Mix together the maple syrup and hot sauce and set aside.
To prepare the Comté cheese, remove the rind and slice the cheese into 4-6 even slices. Set aside.
Place the croissant halves cut side up on a lined baking sheet, and broil for about 2 minutes, or until gently warmed and crisped. Evenly distribute the Comté slices over the croissant halves and return to the oven to broil for another 2 minutes, or until just melted. Keep warm while you prepare the eggs.
In a small non-stick fry pan over medium heat, melt the butter. Gently crack each egg into the pan keeping the yolks whole. Fry the eggs for 2-3 minutes, or until the whites are completely set and the yolk is warmed through. Gently turn the eggs over and cook for another 30 seconds, or to your liking. Season the eggs with salt and pepper to taste, and remove the eggs from the pan and place on the bottom half of each croissant. Arrange the Jambon sec slices over the eggs, and assemble the sandwich on each plate.
Drizzle the hot maple syrup over the Jambon, and enjoy!
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