Breakfast Sandwich – Bruno Albouze

Hey, what's up? I am Bruno Albuz. Thank you again for watching The Real Deal Cooking Channel. Well, today, I'm going to make breakfast sandwich. What about a toasted croissant stuffed with tomato sauce, scrambled eggs, roasted bacon, avocado, melted cheese? Oh yeah, baby. Honey, your breakfast sandwich is ready. It's not the type of sandwich you want to have every day, but just, let's say, on Sunday. Think about that. So first, I'm going to roast my bacon in the oven at 450 degrees Fahrenheit, 220 Celsius, just about. A little less if you use a convection oven, so 425, 450 for about 20 minutes until it's completely roasted. Wow. This is what you've got. Crispy bacon, ready to be used. Smells incredible. And then you want to save the fat from the bacon. I'm going to use some for my tomato sauce. As we know, in a cooking world, we should use vegetables and fruits in season. That's the reason why we have seasons, right? So for instance, today, I'm going to make a tomato sauce from scratch. And I would love to use fresh tomatoes, but that's not the season, although they are available right now. But I know they don't taste good. I like to use the good canned tomatoes, like the fire roasted. It's a very good option, especially for tomato sauce. Who cares? And of course, you need a sharp knife. Definitely helps to chop your onions safely and nicely, as well as mincing your garlic. Meanwhile, heat up a large pan and sweat your onions in bacon fat for about 5 minutes. Then add garlic and cook until fragrant. Then I'm going to deglaze with the red wine and reduce to dry. That's going to take about 5 minutes or so. Then I'm going to add my crushed tomatoes, Herbe de Provence, tomato paste, chicken stock, and I'm going to cook it for 30 minutes on low heat. Once cooked, I'm going to season my tomato sauce with salt, pepper, ketchup, and Tabasco. Next, I'm going to crack some eggs for the scrambled eggs. So when making scrambled eggs, remember, do not add the salt from the beginning because you are going to break down the eggs. So I'm going to beat them up a little bit. Just break them out. That's it. Most of the restaurants and hotels and resorts that get bad comments, it's on scrambled eggs. Why? Because they are most likely to be overcooked. Here's the trick. You want to warm up your saucepan, just warm, not too hot, and you want to start cooking your eggs with a fair amount of butter and a whisk. Just warm. When you feel the heat on the bottom, that's fine. So I'm going to add 2 tablespoons of butter, then I'm going to add my eggs. Increase the heat. Almost full blast. It's starting to cook and it coagulates. So continue to whisk. Towards the end, lower the heat. Now you can see, it's almost done. Turn off the heat. And that's it. I'm cutting the cooking process by adding a little bit of heavy cream. This is beautiful. This is creamy. This is exactly what you want. Salt, pepper if you wish, done deal. Next, breakfast sandwich. If you want to cut your croissant in half, you can use bread as well. It's just up to you. Then I'm going to add my tomato sauce. I'm going to use cheddar, but you can use Gruyère, Comté, it's totally up to you. And I'm going to boil this until it's melted. Look at that. Now you want to add the bacon and the scrambled eggs. And then, the avocado, fleur de sel, pepper. I hope you enjoyed this breakfast sandwich episode. To get the full recipe, well, go to brunoskitchen.net. But for now, please subscribe, like me on Facebook, and follow me on Twitter, Instagram, and Pinterest. Bon appétit.