Good morning 2022! This is the time of year when everyone starts stressing over their New Year’s Resolutions and beginning their regimen of exercise and healthy eating. This year, I encourage you to make a different kind of resolution- to create simple, beautiful moments for yourself where you can truly enjoy yourself and relish in a bit of self-care. These Croissant Egg Sandwiches with a refreshing Honey-Mint Fruit Salad is just the ticket. The parmesan herb spread on the croissant is absolutely delicious. It is also absolutely amazing what a difference honey and mint make to a simple fruit salad. This brunch sandwich reveals the impact that fresh herbs can have on a meal. Chives, parsley, and mint all make an appearance in this simple, elegant breakfast. 

Croissant Egg Sandwiches with Honey-Mint Fruit Salad

Serves 4

Adapted from Entertain and Celebrate: Easter 2019

Ingredients for Sandwiches:

• ½ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• Salt and Pepper
• 4 Croissants
• 1 tablespoon butter
• 4 eggs, beaten
• Handful of spinach leaves
• 8 slices bacon, cooked until crispy

Ingredients for Fruit Salad:

• 16 oz. container strawberries, hulled and sliced
• 2 oranges, peel removed and segmented
• 2 grapefruit, peel removed and segmented
• 2 tablespoons honey
• 1 tablespoon minced fresh mint

Directions:

1. For the fruit salad, combine strawberries, oranges, and grapefruit segments in a decorative bowl. Drizzle with the honey and stir in the fresh mint. Set aside. 
2. In a small bowl, combine the mayo, Parmesan, parsley, chives, and salt and pepper, to taste. Slice the croissants horizontally and spread mayo mixture evenly over top and bottom half of the croissants. Layer the spinach leaves on the bottom half of the croissants. 
3. In a non-stick omelet pan, heat the butter over medium high heat. Add the whisked eggs and cook until the eggs begin to set on the bottom, about 2 minutes. With a spatula, loosen the eggs around the edges and swirl the pan. Once the top just begins to set, fold one edge of the omelet over onto itself. Then, fold the other edge of the omelet into the center to make a perfect little envelope. Allow to cook on med-low heat until the center is cooked through. Remove from heat, season with salt and pepper, and cut into four slices.
   1. Cooking note: I don’t add any seasoning to the eggs prior to cooking. I have found that the addition of salt to the egg mixture makes for tough eggs, so I add salt and pepper after the eggs are finished cooking. 
4. Place the slices of omelet on top of the spinach, then top with the crispy bacon, and cover with the top half of the croissant. Serve with fruit salad and enjoy!

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