One of the reason’s I’m on my crazy Operation: nWo 2 quest is because of Dunkin Donuts sausage, egg, and cheese croissant sandwiches. I don’t live my life in regret, but I definitely ate way too many of these in too short a period of time. I had a Dunkin Donuts directly on my way to work in the morning, and I thought they were way too delicious. I still do, but we can all definitely do better.
You’ll recall that I made some awesome breakfast sausage. Actually, on that Friday evening, when I was staring at the bowl of sausage, I had a moment of introspection where I questioned what in the flying f*ck I was going to do with over 9lbs of sausage. Well, I froze most of it. I gave some of it away, and I dedicated some of it to the battle of the croissants.
At the Saturday Troy Farmers Market, at least two bakers sell croissants on a regular basis, The Placid Baker, and Mrs. London. Actually, on the Saturday right after I made the sausage, I stopped into the store front of The Placid Baker, which is around the corner from the location of the market, and I stopped at the market; I bought one croissant from each baker. At both places, a croissant was between 3 and 4 bucks (I guess butter is expensive right now).
For cheese, I had a block of imported British Barber’s Cheddar Cheese, which was sharp and delicious, purchased from Honest Weight in my fridge.
It was simple: sandwiched within the croissants would be a sausage patty, scrambled eggs, and thinly sliced cheddar cheese.
Here’s the hardware:
After the croissants were lightly toasted, I got the sea salt and sour cream ready to be mixed into my scrambled eggs.
There was not much else to it.
Let’s start with the obvious.
Both of these were better than the crap at Dunkin Donuts.
Between the two on the table, it was very close. The flavor of both were comparable, but Mrs. London’s edged ahead because of the darker and slightly sweeter crust. Both were nice and buttery. The Placid baker had a slightly more flaky interior. In the end, the overall shape of Mrs. London’s croissant lends itself much better to be used as a sandwich medium.
Both were worthy competitors, and, in the absence of the Troy Farmers Market, I’m not driving all the way to Saratoga for a croissant when Troy is closer to me.
And it may cost a little more in effort and overall price because good croissants are so damn expensive right now, but it’s totally worth it to make something like this that you could be proud of, and it was totally an appropriate way to apply my breakfast sausage creation.