Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyBeginnerRating

The California, made by sandwiching egg, spinach, tomato, avocado, bacon and sriracha sauce in between a flaky croissant, is one of my favorites for breakfast.

Yields1 Serving

 1 large Nature's Yoke egg
 1 croissant roll
 sriracha sauce
 ½ avocado, sliced
 2 slices bacon, cooked
 1 slice tomato
 spinach

1

Fry egg over medium-high heat. Slice croissant roll and fry face down in hot skillet for a minute or just until starting to brown. Spread roll with sriracha sauce. Top one half of croissant with egg, avocado, bacon slices, tomato slice and spinach. Place lid of roll on top. Eat immediately.

Ingredients

 1 large Nature's Yoke egg
 1 croissant roll
 sriracha sauce
 ½ avocado, sliced
 2 slices bacon, cooked
 1 slice tomato
 spinach

Directions

1

Fry egg over medium-high heat. Slice croissant roll and fry face down in hot skillet for a minute or just until starting to brown. Spread roll with sriracha sauce. Top one half of croissant with egg, avocado, bacon slices, tomato slice and spinach. Place lid of roll on top. Eat immediately.

California