The Best Breakfast Sandwich

I am a bit of a breakfast sandwich junkie. Top it with any creamy sauce or spread and I am sold!

I made this super simple breakfast sandwich for work last week and it was a huge hit! The combination of the whole milk ricotta and lemon bring such a freshness to the original breakfast sandwich without switching things up too much. The spiciness of the arugula piled high was a no-brainer combination!

I love croissants. I especially love croissants when eggs and cheese are stuffed inside. Actually, anything stuffed into a croissant is life giving to me. I'm a fat kid at heart. So, when I found the La Boulangerie Super Flaky Croissant Toast at Whole Foods, this was a major win for me! I could not wait to make a breakfast sandwich out of this gorgeous toast!

This is a really simple & quick breakfast recipe. My only suggestion: be sure not to over cook your eggs. Dried out scrambled eggs will never be ok in my book. Add bacon or even some thyme breakfast sausage to amp up this already amazing breakfast sandy!

I hope you enjoy this recipe. As always, please share your photos and tag me on instagram {@DeAnnaStag}. What is your go to breakfast? Comment below! Also, for those asking, my adorable star top is from the Bobeau collection. I've linked it in the top photo..just click :).

Xoxo,

DeAnna

Recipe for 2 Breakfast Sandwiches

Lemon Ricotta Spread:

1/4 cup Whole Milk Ricotta

2 TBLS fresh grated Parmesan

1 tsp lemon zest

Juice of half of a lemon

1-2 tsp thinly sliced chives (I say 1-2 tsp because this depends on how much chives you like...I went for 2)

Sandwich:

4 eggs

splash of half & half

non-stick spray

1 TBLS butter

1 cup of arugula; divided in half

4 slices of La Boulangerie Super Flaky Croissant Toast

Instructions:

In a bowl, mix the Whole Milk Ricotta, grated Parmesan, lemon zest, lemon juice, & the chives until well combined. set aside.

Beat the 4 eggs with the splash of Half & Half until you see bubbles from the beating. To me, its super important to beat the eggs properly. Spray your pan with non-stick cooking spray and add 1 TBLS of butter. Heat the skillet on med-high until hot. Add the egg mixture. Let the eggs scramble for just a min or two. Then, adjust the heat on your pan to low. Slowly scramble the eggs on low heat, being careful not to over cook the eggs.

To assemble the sandwich, take 2 slices of croissant toast per sandwich. Spread a generous layer of the lemon ricotta spread. Pile on the eggs. Top with a heap of arugula and the other piece of toast. Now devour it!! Yum!