Croissant Breakfast Sandwich - Easy Recipes

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Monday, April 8, 2019

Croissant Breakfast Sandwich


All it takes is a flaky, buttery croissant and a swipe of Dijon to take the classic ham, egg, and cheese breakfast sandwich from basic to brilliant. These sandwiches make even grocery store croissants feel kinda fancy — a 10-minute trip to the oven softens their centers and draws out all the buttery goodness from their flaky shells, crisping them up for the perfect crunchy bite. At the same time, the cheese becomes melted and gooey and the soft-scrambled eggs warm to perfection.

INGREDIENTS

  • 12 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 6 croissants, halved horizontally
  • 2 tablespoons Dijon mustard
  • 6 slices thinly sliced deli ham (about 4 ounces)
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)

INSTRUCTIONS

  1. Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.
  2. Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.
  3. Full instructions visit @thekitchn

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