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2
5 minutes
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Author:James Brace
2 all-butter croissants, sliced open lengthwise
50g butter
2–3 sausage patties
2 eggs (golden yolk)
Black pudding, sliced
4 slices of ham (marmalade-glazed if available)
Applewood cheese slices
Optional: Gouda slices
Preheat your griddle to medium-high heat.
Add the butter to the griddle and allow it to melt.
Place the croissants cut-side down into the melted butter and toast until golden.
Remove the croissants and set aside.
At the same time, place the sausage patties on the griddle and cook, flipping occasionally until nearly cooked through.
Add the black pudding slices to the griddle (if using) and cook through, chopping into a crumb as it cooks.
After the final flip of the sausage patties, add cheese on top and allow it to melt (use a dome if needed).
Add the ham slices to the griddle and warm through briefly.
Cook the eggs to your preferred doneness.
Once everything is cooked, assemble the croissants by layering sausage, egg, black pudding, ham, and extra cheese as desired.
Add hot sauce or brown sauce to taste.
Close the croissants, serve immediately, and enjoy.
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