"Chef Sarah Botcher serves her breakfast sandwich on two thick slices of her buttery croissant loaf, which is exactly what it sounds like: croissant dough baked into bread form. Cradling ham and custardy eggs, this sandwich is finished with gruyère and a smear of tangy herb chèvre, then grilled in a panini press. Leave the ham out to make it vegetarian." - Justine Jones, Joy Summers
Black Walnut Bakery