Ham and Cheese Breakfast Croissant Sandwich

Hello and Welcome to Djalali Cooks! After an event-filled Halloween weekend (which included World Series games 3, 4, and 5!) Monday morning calls for a Breakfast Sandwich. Let’s go for broke and make it a Ham and Cheese Breakfast Croissant Sandwich. 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!

Preheat the oven to 375 degrees. Position an oven rack in the middle position. So we have a couple of croissants from the local supermarket bakery, grated Gruyere cheese, deli sliced ham, eggs and whole grain mustard.

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 about 1/2 cup of grated Gruyere on top of the ham.

Pop this in the oven on the middle rack and keep the oven light on so you can watch it. We want the croissants to toast and the cheese to melt slowly so we have no pressure to get the eggs going.

Fried Eggs – Sunny Side up

In a nonstick egg pan or skillet, heat a tab (about 1/2 tablespoon) of butter over medium-low heat. When the butter is melted, crack in two eggs.

Let the eggs cook over medium-low. You can 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. Check on the croissants in the oven. 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.

Perfectly cooked sunny side up eggs. The cheese is melted and toasty, the ham is warmed through and the croissant underneath is toasted.

Ham and Cheese Breakfast Croissant Sandwich Assembly

Now we just have to put it all together. 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 – for color and fresh onion crunch.

Top with the croissant top, and that’s it!

We love a runny yolk, but if that’s not your thing – don’t sweat it! You can make your eggs however you like for this recipe. However you make your eggs, I hope you give this Breakfast Sandwich a go, it’s very simple. Using lower temperatures, covering the eggs, and finishing the croissant with the broiler from a middle position in the oven takes the pressure off of having everything done at the same time.

This breakfast sandwich recipe uses the same method as my Breakfast Sandwiches for a Group. Hosting brunch can be super stressful, no one wants cold eggs and bacon. So take the pressure off of yourself this holiday season when you’re on the hook for preparing breakfast for a group of family and friends.

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

Print Recipe

Ham and Cheese Breakfast Croissant Sandwich

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Breakfast, Brunch – French/American

By Kelly Djalali – Serves: Makes 2 Sandwiches

Prep Time: ~10 Minutes – Cooking Time: 10 Minutes – Total Time: 20 Minutes

The flavors of a Croque Madame; Gruyere cheese, ham, mustard and egg, sandwiched between a buttery, flaky croissant. Breakfast made easy!

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

1

Preheat the oven to 375 degrees. Position an oven rack in the middle position.

2

Use a serrated knife to slice each croissant in half, horizontally. Then, spoon mustard on the bottom half of the croissant.

3

Add three slices of deli ham on top of the mustard. Fold each slice in thirds to create texture and loft.

4

Then, pile 1/2 cup of grated Gruyere on top of the ham.

5

Place in the oven, on the middle rack.

6

In a nonstick egg pan or skillet, heat butter over medium-low heat. When the butter is melted, crack in two eggs.

7

Let the eggs cook over medium-low. Gently tilt the pan to get more of the whites to come into contact with the pan.

8

When the whites around the yolk are mostly set, cover the pan and reduce the heat to low.

9

Pull the croissant tops from the sheet tray and set them on a plate.

10

Now, turn the oven to broil to fully melt the cheese – keep the pan on the middle rack.

11

As soon as the cheese is fully melted, pull the sheet tray and turn the heat off under the eggs.

12

Season the eggs with Kosher salt and black pepper.

13

Place the bottom half (croissant, ham and cheese) on a plate. Use a silicone spatula to transfer an egg on top of the cheese.

14

Thinly slice the green parts of a scallion and sprinkle the slices over the egg.

15

Top with the croissant top.