This Ham ‘N Egg Croissant is a tasty cross between breakfast and dinner. Though you can add mayonnaise or a bit of Dijon mustard to moisten up your sandwich, runny egg yolk is a tasty way to go–if you like that sort of thing 🙂

Ham and Egg Burger Croissant

1 lb ground beef

2 tbsp Worcestershire sauce

1/2 tsp sea salt

1/2 tsp ground black pepper

4 eggs

1 cup grated sharp cheddar cheese

4 thin slices deli ham

4 sandwich-sized croissants

1) In medium-sized bowl, mix ground beef, Worcestershire sauce, salt, and pepper; shape into 4 patties

2) Heat large skillet over medium-high; add patties to skillet and cook 4-5 minutes each side until burgers are cooked to your preference; transfer patties to plate and keep warm

3) Using same skillet, reduce heat to medium and crack 4 eggs in skillet (shouldn’t need to add oil); cook 1-2 minutes until white sets; flip eggs with a spatula; immediately top eggs with cheese, followed by ham, and flip again; cook 1-2 minutes until cheese melts between egg  and ham and yolk is cooked to your preference; remove from heat

4) Assemble sandwiches as follows: bottom half of croissant, egg-cheese-ham, burger, top half of croissant; serve it up!

Servings: 4


These Parmesan Burgers can be served on a bun or off, but I prefer the non-bun option for the sake of my waistline. Either way, they’re tasty. Thumbs up from my guys (even minus the bun).

Burger with Parmesan Crisp

1-1/2 cups freshly grated Parmesan Cheese, divided

1 lb ground beef

1/2 tsp sea salt

1/4 tsp ground black pepper

1/2 cup fresh baby spinach

2 roma tomatoes, sliced thick

1) Heat large skillet over medium; using 3/4 cup Parmesan cheese (reserving 3/4 cup), form 4 mounds in skillet, spacing them 1″-2″ apart, and cook until melted; with a spatula, transfer Parmesan crisps to a plate and set aside

2) In medium-sized bowl, mix ground beef, reserved 3/4 cup Parmesan cheese, salt, and pepper; shape into 4 patties

3) Heat large grill pan (or grill out of doors) over medium-high; add burger patties to skillet and cook 4-5 minutes each side or until done to your preference; remove from heat

4) Divide spinach and tomatoes between 4 plates; top with burgers, followed by Parmesan crisp; serve and enjoy!

Servings: 4


Here I am when where I should be is at the tail-end of a Word document wrapping up a crucial scene in the last book in my new series. But how could I resist posting this recipe? Not that I’m much of a burger muncher, but toss out the bun and replace with slices of juicy tomato and avocado, flavor beef with Worcestershire and onions, and top with bacon and feta… Well, yeah, Christian and Gaenor can wait on their resolution–you know…simmer a bit 🙂

2 eggs

1 tsp sea salt

1/2 tsp ground black pepper

2 tsp Worcestershire sauce

1/2 cup diced onion

1-1/2 lb lean ground beef

4 slices turkey bacon, cut in half

1 avocado, sliced thin

1 large tomato, sliced into 4 thick pieces

4 tbsp feta cheese

1) Preheat oven to 400 degrees

2) In large mixing bowl, lightly beat eggs; beat in salt, pepper, and Worcestershire; add onion and ground beef and mix well to combine; form into 4 patties; set aside

3) Heat large oven-safe skillet over medium-high heat; add bacon and cook 2-3 minutes each side until just crisp; remove bacon from skillet and drain on paper towel (leave bacon grease in skillet for burgers)

4) Add burgers to skillet; sear each side 3-4 minutes

5) Place skillet in oven and cook burgers 8-10 minutes for medium well (adjust according to preferred doneness)

6) Meanwhile, place avocado slices in center of each of 4 plates and top with tomato slices

7) Remove skillet from oven and criss-cross each burger with two bacon halves; top with 1 tbsp feta cheese; return to oven and cook additional 1-2 minutes; carefully center burgers atop tomatoes and serve with side of your choosing (yes, I went easy on myself with the pepperoncini); serve and munch away!

Servings: 4