Crunchy Pink Lady apples and sharp cheddar cheese team up with crispy bacon, buttery croissants and runny poached egg to create a fall-inspired breakfast sandwich that you’ll be happy to wake up to. Apple and cheddar… it’s a match made in breakfast heaven!

This dish is super easy and really delicious. I shouldn’t get this excited about a drizzly egg, but, just look at it! It’s the best when it comes to breakfast sandwich hangover food. I don’t doubt for a second that you have all the ingredients to make this magic happen already in your kitchen…. It’s meant to be.

Enjoy with gusto,
Jaimie Eats

Apple and cheddar breakfast sandwich

Ingredients

4 croissants, cut lengthwise
8 slices cheddar cheese
8 slices short cut bacon
1 avocado, sliced
2 Pink Lady apples, sliced (see note)
4 eggs, poached (see note)
Salt and pepper (to taste)
Fresh chives (for garnish

Method

Preheat oven 30 180C.

Split croissants and place in oven to warm through, approximately 5 minutes.

Layer warmed croissants with 2 slices cheese each, return to oven and allow cheese to melt.

Meanwhile cook bacon in a frypan to your liking.

At the same time, poach your eggs, using your preferred method.

Remove croissants from oven and top the base halves with avocado and apple slices. Sprinkle lightly with salt and pepper to taste.

Top with prepared bacon and poached egg, then garnish with fresh chives.

Serve with lime wedges, fresh coriander and the remaining dressing on the side.

Serve with the top half of the split croissants to the side, break into your runny egg and enjoy!

Note: You can use any variety of apple you like – anything will work! Cook your eggs to your own liking… I always poach mine soft.