Croissant Breakfast Ham and Egg Sandwich (Print version)
Buttery croissants filled with warm ham, tender eggs, melted cheese, and a quick honey Dijon spread.
# Ingredients:
For the honey Dijon spread
01 -
3 tablespoons mayonnaise
02 -
1 tablespoon Dijon mustard
03 -
1 teaspoon honey
04 -
1 tablespoon finely chopped fresh chives
For the sandwiches
05 -
4 large bakery croissants, split horizontally
06 -
1 tablespoon unsalted butter, plus more for the croissants if desired
07 -
4 large eggs
08 -
1/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
8 oz (225 g) sliced deli ham or carved ham
11 -
4 slices cheddar, Swiss, or Gouda cheese
# Instructions:
01 -
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
02 -
In a small bowl, stir together the mayonnaise, Dijon mustard, honey, and chives until smooth.
03 -
Place the split croissants cut-side up on the sheet pan. Toast for 3 minutes to lightly crisp the inside.
04 -
Melt the butter in a nonstick skillet over medium heat. Crack in the eggs, season with salt and pepper, and cook until the whites are set and the yolks are cooked to your liking, about 3-5 minutes.
05 -
Spread a thin layer of honey Dijon spread on each croissant. Layer ham on the bottoms, then add one egg and one slice of cheese to each. Add the croissant tops.
06 -
Bake the assembled sandwiches for 6-8 minutes, until the cheese melts and the croissants are warm and crisp at the edges. Rest for 2 minutes before serving.
# Good to know:
01 -
Serve warm for the flakiest texture.
02 -
Use scrambled eggs if making the sandwiches ahead or freezing them.
03 -
Refrigerate leftovers within 2 hours and use within 3-4 days.