Bacon, Swiss Chard and Egg Salad Croissant
Associated Recipes: Farmers Market Feast
Category: Lunch, Main Course
By: Kristin Celeste Shroeger
Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more about eating and cooking locally on Kristin's blog, The Intentional Minimalist.
See this recipe in our featured web article Northern Michigan Food: 6 Simple Sammies From Intentional Minimalist.
Ingredients
Farm fresh local eggs
Farm fresh local baby white swiss chard
Farm fresh local red onion
Celery
Farm fresh local radish
Farm fresh local flat leaf parsley
Farm fresh local bacon, cooked
Local olive oil
Local cherry honey mustard
Salt and pepper
Farm fresh local croissant
Preparation
Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add four eggs to steamer basket, cover and cook on medium low for ten minutes.
Flip eggs over, cover and cook for an additional ten minutes on low heat. Remove steamer basket from suacepan, letting eggs cool. Peel eggs, slice in half, chop eggs and place in a glass mixing bowl.
Remove stems from one half cup baby white swiss chard, chiffonade and add to glass mixing bowl. Chop one half cup red onion, one half cup celery, one half cup radishes and add to glass mixing bowl. Remove stems from one half cup flat leaf parsley, mince parsley and add to glass mixing bowl. Mince one half cup bacon and add to glass mixing bowl.
Stir egg salad and gently fold in two tablespoons olive oil, two tablespoons cherry honey mustard, stir and season with salt and pepper to taste. Slice four croissants in half and spread one cup egg salad on bottom of croissant and spread one teaspoon cherry honey mustard on top of croissant and enjoy!
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