The Cronut Craze Hits Manhattan

September 16, 2013


cronut featuring pastrami and fried eggs 

The Cronut.  If you haven’t heard of it yet, then you have now.  A child of love from Chef Dominique Ansel of New York’s Dominique Ansel Bakery, this sweet breakfast treat (assuming you are among the hordes of pastry lovers who brave the elements day and night to get a taste of the originator’s creation) is a cross between a donut and a croissant.

Unable to get my hand on one of Chef’s prized pastries myself, I turned to Connecticut-based Enrico’s of Hartdale for the chocolate filled version used in my creation – The New Yawker’s Breakfast Bonanza.


The New Yawker’s Breakfast Bonanza



1 Croissant-Donut

1 egg

6-8 slices of pastrami

2 slices American cheese

1 tbsp. butter


eggs and pastrami on the grill



Prepare the grill for medium-high heat cooking, placing a cast iron skillet on the grate to pre-heat.  Add butter and, once melted, the egg and pastrami.  Fry the egg then quickly flip for an egg over easy.

Continue cooking the pastrami until through.  Slice the Croissant-Donut, top the lower portion with the egg, pastrami and cheese.  Add the Croissant-Donut top and dive in!


Clint Cantwell, Editor

Related Topics: Breakfast | Clint Cantwell | Cronut | Editor's Picks | Fried Egg | Grilled Breakfast | Pastrami | Sandwich

User Guidelines