This Croissant Sandwich is a bold, satisfying take on a breakfast classic, showcasing the playful, stack-driven approach found in Stacked by Owen Han. Part of our We Cook Books series, it turns simple ingredients into a morning bite that’s indulgent, bright, and cleverly composed.
Here, buttery toasted croissants pair with soft, creamy scrambled eggs, crisp bacon, and just-melted Cheddar. But the standout is the homemade tomato jam: cherry tomatoes simmered with brown sugar, lime juice, shallot, garlic, and a whisper of cumin until thick, glossy, and bursting with sweet-tangy depth. It’s the element that ties everything together, cutting through richness and adding a vibrant pop to every bite.
Comforting yet energizing, this sandwich captures the spirit of layered cooking, approachable, full-flavored, and endlessly satisfying.
28 g (2 tablespoons) unsalted butter
4 large eggs
3 g (½ teaspoon) fine sea salt
1 g (¼ teaspoon) freshly ground black pepper
2 croissants, halved crosswise and lightly toasted
6 strips bacon, cooked
50 g (½ cup) shredded Cheddar cheese
340 g (12 ounces) whole cherry tomatoes (about 2 heaping cups)
3 tablespoons light brown sugar
30 g (2 tablespoons) fresh lime juice
½ (1 tablespoon) finely chopped shallot
2 cloves garlic, minced
1.5 g (½ teaspoon) ground cumin
Fine sea salt and freshly ground black pepper
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