I like to make this hearty breakfast sandwich for my friends and family and serve it with country-style fried potatoes and fresh orange juice. For lunch, I serve it with a side of pasta salad. ‘Nuff said.

Croissant Breakfast Sandwich With Avocado

Yield: Makes 4 sandwiches.

INGREDIENTS

8 tablespoons prepared pesto (divided)

2 medium tomatoes (sliced)

Salt and fresh cracked black pepper to taste

2 avocados (peeled, pit removed, sliced thin)

4 ounces of fresh baby spinach

6 large eggs

4 large croissants

DIRECTIONS

1. Carefully cut each croissant in half horizontally. Set the tops aside.

2. Spread 1 tablespoon pesto on the cut side of each bottom. Layer two slices of tomato on top of the pesto. Sprinkle the tomato slices with salt and pepper to taste. Place one-quarter of the avocado slices on top of the tomatoes. Place one-quarter of the spinach on top of the avocados.

3. Using a large skillet, scramble eggs lightly over medium heat. Layer one-quarter of the eggs on top of the spinach. Repeat until all four sandwiches are ready.

4. Spread one tablespoon of pesto on the cut side of each croissant top. Place on the spinach and press down lightly to ensure the ingredients settle properly before serving.

Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.” He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.

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