There is basically nothing unusual about a combination of buttery bread, bacon, and eggs. It is almost a must at any brunch table.
Recipe for sweetie
There is fundamentally nothing unusual about a combination of buttery bread, bacon, and eggs. It’s almost a must for any brunch table. What takes this dish in a completely different direction than what we know from Denmark is that your “Sweetie” is dipped in maple syrup with every bite.
The combination of butter, the soft bread, salt, crispiness, the mild egg, and finally the sweet syrup actually come together in perfect harmony – even though it wasn’t my first thought when I saw syrup on my table.
I had the dish for the first time when I lived in Queenstown, New Zealand (where bungee jumping was invented), where a local café had it as a specialty along with one of the country’s best Caffe Lattes.
Servings: Portioner
Sweetie
There is basically nothing unusual about a combination of buttery bread, bacon, and eggs. It is almost a must at any brunch table.
Ingredients
- 2 pcs. Croissant
- 3 pcs. Egg
- 4 slices Bacon
- Salt
- Pepper Fra kværn
- Maple Syrup
Instructions
Croissant
- You can choose to bake your croissant yourself, and we recommend our own recipe which you can find here.
- Alternatively, you can buy them from your baker or you can buy the ready-to-bake croissants from a can. It is the ones from a can that we have used for this recipe. You don't always have to make everything from scratch.
- The croissant should be warm for this dish.
Bacon
- We always use homemade bacon at our house. We recommend these two recipes (dry-cured bacon and homemade bacon).
- We count on 2 pieces of bacon per person, but of course, it's a matter of taste if you want more or fewer pieces.
- The bacon should be cut into slices as thin as possible and fried in a dry pan over medium-high heat.
- When they are crispy, they should be taken off the pan - preferably with tongs where you just have the opportunity to let the frying fat drip off, so it stays in the pan.
- Place the crispy slices on absorbent paper while you make your eggs.
Eggs
- You can eat the eggs as you wish for this dish. They just need to be fried in the pan and seasoned with pepper and a little salt.
- I prefer my eggs to be scrambled.
- Instead of fat, we fry them in the bacon fat.
Serving
- Cut your croissant and put eggs and bacon inside.
- Dip it in maple syrup after each bite.