Buttery Egg & Cheese Croissant

Ingredients

• 2 whole large croissants
• 4 whole large eggs
• 4 slices sliced ham or Canadian bacon
• 2 slices sharp cheddar cheese or American cheese
• 2 tablespoons butter, divided
• ¼ teaspoon salt and pepper to taste
• 1 tablespoon fresh chives or parsley, chopped (optional)

Instructions

1. 1

   Crack the 4 eggs into a small bowl, add a pinch of salt and pepper, and whisk them together with a fork until the yolks and whites are uniform and slightly foamy, about 30 seconds.

2. 2

   Slice each croissant horizontally in half by cutting straight through the middle, creating a top and bottom piece. Set aside on a cutting board.

3. 3

   Place a 10-inch non-stick skillet over medium heat and add 1 tablespoon of butter, tilting the pan to coat the bottom evenly, about 20 seconds.

4. 4

   When the butter is foamy and slides easily when you tilt the pan, pour in the whisked eggs and let them sit undisturbed for 15 seconds.

5. 5

   Using a rubber spatula, push the eggs from the edge of the pan toward the center, pause for 5 seconds, and repeat until large soft curds form and no runny egg remains, about 2 minutes total.

6. 6

   Slide the scrambled eggs onto a clean plate and wipe the skillet with a paper towel.

7. 7

   Return the skillet to medium heat and add the remaining 1 tablespoon of butter, then place the 4 slices of ham in a single layer and warm for 30 seconds per side until the edges curl slightly.

8. 8

   Place the bottom half of the first croissant on a plate, then layer 2 slices of ham, half the warm scrambled eggs, and 1 slice of cheese on top.

9. 9

   Close the sandwich by pressing the top half of the croissant down gently until the cheese begins to melt from the heat of the filling, about 10 seconds.

10. 10

    Repeat steps 8 and 9 with the second croissant, the remaining ham, eggs, and cheese.

11. 11

    If desired, sprinkle the chopped chives or parsley on top of each sandwich and serve immediately while warm.

Tools you’ll need

• small mixing bowl
• fork
• cutting board
• chef's knife or serrated bread knife
• 10-inch non-stick skillet
• rubber spatula
• clean plate
• paper towels

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