Croissant Sandwich [v] Recipe

Sandwich

1. 1

   Prep croissants

   Slice each croissant horizontally through the middle (do not separate halves completely so they stay intact while toasting).

2. 2

   Toast croissants

   Spread 1 tablespoon butter evenly on the cut faces of the croissants (reserve remaining butter). Heat a large nonstick skillet or griddle over medium heat. Place croissant halves butter-side down and toast until golden brown and crisp, about 1–2 minutes. Reduce heat if browning too quickly. Remove toasted halves and keep warm.

3. 3

   Fry eggs

   Wipe the skillet clean and add 1 teaspoon olive oil and the remaining 1 tablespoon butter over medium-low heat. Crack two eggs into a small bowl or ramekin each to check for shells. When butter is melted and foaming but not browned, gently slide two eggs into the skillet. Sprinkle about 1/4 teaspoon salt and a pinch of black pepper over the two eggs. For sunny-side-up: cook undisturbed for 3–4 minutes until whites are set and yolks still runny. For over-easy: cook 2–3 minutes, carefully flip with a spatula, and cook 20–30 seconds more. Repeat with remaining two eggs; you can keep cooked eggs on a warm plate in a low oven (100–120°C / 210–250°F) while finishing.

4. 4

   Assemble sandwiches

   Place a slice of cheddar on the bottom half of each toasted croissant while still warm so the cheese begins to melt. Top each with two fried eggs. Season eggs with remaining salt and pepper to taste, add optional chopped chives and hot sauce or ketchup if using. Cap with croissant tops.

5. 5

   Serve

   Serve immediately while warm so the cheese is melty and the croissant is crisp. Provide napkins; these are best eaten fresh.