Bacon and Fromage Blanc Scrambled Egg Croissant
- *Olive oil
- *Local eggs
- *Fromage blanc
- *Green bor kale
- *Baby red onion
- *Bacon, cooked
*Farm fresh or local sourced artisan product
Heat one teaspoon olive oil in a medium metal skillet. Per croissant, add two eggs and cook over medium heat for a few minutes until eggs are almost set. Remove skillet from heat and stir in one tablespoon fromage blanc per two eggs. Let eggs rest for two minutes.
Slice croissants. Per croissant, remove one half cup green bor kale from stems, cut two slices bacon in half, slice two baby red onions in half and separate red onion slices.
Place green bor kale on bottom half of croissant and top with fromage blanc scrambled eggs, red onions, bacon slices and additional green bor kale. Spread one half tablespoon fromage blanc on top half of croissant, assemble croissant and enjoy!
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.