You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!
“One would be hard-pressed to find a bread creation better than the croissant. I will be forever grateful to the great Frenchman (or Frenchwoman) that discovered this light, buttery, flaky bun of heaven. I find these little gems at my local grocery store in the fresh baked breads department, and scoop ‘em up and start dreaming of the sandwich adventures I’m about to take them on. This is a great summer breakfast sandwich that is crisp, fresh and delicious! I love serving these on a lazy Sunday morning out on the patio with fresh squeezed orange juice and fresh fruit.”
California Breakfast Croissant
Ingredients: (Makes 4 servings)
8 thin slices tomato
1/2 avocado, thinly sliced
3/4 cup alfalfa sprouts
salt and pepper
Spray a skillet with cooking spray and heat to medium. Crack each egg individually into the heated pan, breaking the yolk and sprinkling with salt and pepper. Cook until the egg is cooked about halfway, then flip and continue to cook until all egg white is cooked. Continue until all 4 eggs are cooked. If croissants are not pre-sliced, then slice the croissants in half. Heat croissants for about 20-30 seconds in a microwave. Place 1 egg, 2 slices tomato, 2-3 slices of avacado and approximately 3 Tbsp. of alfalfa sprouts on the bottom portion of the croissant. Top off the sandwich with the top portion of the croissant.