Wednesday, August 25, 2010

Open-Faced Croissant Egg Sandwich

The next time I'm hosting some kind of brunch, I think I'll be making these. Beautiful and delicious and incredibly easy!

Open-Faced Croissant Egg Sandwich
(adapted from Rachael Ray)
Makes 4

2 store-bought bakery croissants
8 slices deli ham
4 slices Swiss or sharp cheddar cheese
1 large tomato, thinly sliced
4 eggs
Salt and ground black pepper

1) Slice the croissants in half lengthwise. Lay them cut-side up in a greased muffin tin (I prefer the jumbo size).
2) Place 2 pieces of ham into the cavities of each half and top each with a slice of cheese and a couple of slices of tomato.
3) Crack an egg onto each sandwich and sprinkle them with salt and pepper to taste.
4) Bake at 350 degrees until the eggs have set, about 15 minutes for a runny yolk and 30 minutes for a firm yolk. Enjoy!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...