French Benny Recipe

Warm croissants

Preheat oven to 325°F (165°C). Slice each croissant horizontally but not all the way through if you prefer hinged croissants, or fully split. Place croissants cut-side up on a baking sheet, brush the cut sides lightly with 1 tbs melted unsalted butter, and warm in the oven for 6–8 minutes until just heated and slightly crisped. Remove and keep warm.

Warm ham and melt cheese

While croissants warm, heat a nonstick skillet over medium heat. Lay the ham slices in a single layer and warm 30–45 seconds per side until just heated and slightly caramelized edges (do not overcook). Remove ham and set aside. On the same skillet, place a slice of Swiss on two of the warmed croissant bottoms and cover with a lid for 30–60 seconds until cheese softens; repeat for remaining sandwiches.

Beat eggs

In a medium bowl, crack in the 8 large eggs. Add 1 tablespoon whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.

Cook gentle scrambled eggs

Heat a clean nonstick skillet over low–medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding gently every 10–15 seconds until eggs are mostly set but still glossy and slightly runny (carryover will finish cooking). Remove from heat and fold in the chopped chives. Taste and adjust seasoning if needed.

On each warmed croissant bottom, place two slices of warmed ham (or one thicker folded slice), then the softened slice of Swiss. Spoon a generous portion of the soft scrambled eggs over the cheese so eggs sit on top of the melted cheese. Cap with the croissant top. If using, spread 1 tsp Dijon mustard on the croissant top before capping or garnish with parsley/microgreens.

Serve immediately while eggs are warm and cheese is melty. Optionally serve with a side of mixed greens or roasted potatoes.