Hello and Welcome to Kelly’s Kitchen! Next Sunday is Mother’s Day, so today I thought I would share a great brunch option to celebrate Mom: Croissant Breakfast Sandwiches. I love the flavors of a Croque Madame, so are we starting there and throwing in our little twist with the croissant. This recipe is super easy, you can make a bunch of them at a time if you have a house full, or you can do one or two. The effort is pretty much the same. Let’s do these Breakfast Sandwiches!
Croissant Breakfast Sandwiches Ingredients
- 2 Store-bought Croissants
- Whole Grain or Dijon Mustard
- 6 Pieces of Deli Sliced Ham (3 per sandwich)
- 1 cup Grated Gruyere Cheese (1/2 cup per sandwich)
- 2 Large Eggs
- 1/2 tbsp Unsalted Butter
- Kosher Salt and Black Pepper, to taste
- 1 Scallion, thinly sliced (only the green parts)
How to Prepare Croissant Breakfast Sandwiches
Step 1
Preheat the oven to 375 degrees. Position an oven rack in the middle position.
Use a serrated knife to slice each croissant in half, horizontally. Then, spoon mustard on the bottom half of the croissant. Add three slices of deli ham on top of the mustard. Fold each slice in thirds to create texture and loft. Then, pile 1/2 cup of grated Gruyere on top of the ham. Place in the oven, on the middle rack.
Step 2
In a nonstick egg pan or skillet, heat butter over medium-low heat. When the butter is melted, crack in two eggs. Let the eggs cook over medium-low. Gently tilt the pan to get more of the whites to come into contact with the pan. When the whites around the yolk are mostly set, cover the pan and reduce the heat to low.
Step 3
Pull the croissant tops from the sheet tray and set them on a plate. Now, turn the oven to broil to fully melt the cheese – keep the pan on the middle rack. As soon as the cheese is fully melted, pull the sheet tray and turn the heat off under the eggs. Season the eggs with Kosher salt and black pepper. Place the bottom half (croissant, ham, and cheese) on a plate. Use a silicone spatula to transfer an egg on top of the cheese.
Step 4
Thinly slice the green parts of a scallion and sprinkle the slices over the egg. Top with the croissant top.
Hosting brunch can be super stressful, no one wants cold eggs and bacon. So take the pressure off of yourself this Mother’s Day if you’re on the hook for preparing breakfast for a group of family and friends. If you’re looking for something a bit different, try my Main Dish Cobb Salad.
I know, I know…a one-and-done breakfast casserole is the ultimate no-pressure way to go. But, if you want to do something fun and different…I got you! And you got this! Take care and be well, everyone, xo Kelly
Key Equipment
Croissant Breakfast Sandwiches
Ingredients:
- 2 Store-bought Croissants
- Whole Grain or Dijon Mustard
- 6 Pieces of Deli Sliced Ham 3 per sandwich
- 1 cup Grated Gruyere Cheese 1/2 cup per sandwich
- 2 Large Eggs
- 1/2 tbsp Unsalted Butter
- Kosher Salt and Black Pepper to taste
- 1 Scallion thinly sliced (only the green parts)
Instructions:
- Preheat the oven to 375 degrees. Position an oven rack in the middle position.
- Use a serrated knife to slice each croissant in half, horizontally. Then, spoon mustard on the bottom half of the croissant. Add three slices of deli ham on top of the mustard. Fold each slice in thirds to create texture and loft. Then, pile 1/2 cup of grated Gruyere on top of the ham. Place in the oven, on the middle rack.
- In a nonstick egg pan or skillet, heat butter over medium-low heat. When the butter is melted, crack in two eggs. Let the eggs cook over medium-low. Gently tilt the pan to get more of the whites to come into contact with the pan. When the whites around the yolk are mostly set, cover the pan and reduce the heat to low.
- Pull the croissant tops from the sheet tray and set them on a plate. Now, turn the oven to broil to fully melt the cheese – keep the pan on the middle rack. As soon as the cheese is fully melted, pull the sheet tray and turn the heat off under the eggs. Season the eggs with Kosher salt and black pepper. Place the bottom half (croissant, ham, and cheese) on a plate. Use a silicone spatula to transfer an egg on top of the cheese.
- Thinly slice the green parts of a scallion and sprinkle the slices over the egg. Top with the croissant top.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
About The Author
LEAVE A COMMENT