Go Back
one split flaky croissant filled with a thick browned ham slice and one white poached egg under a modest spoonful of orange cheddar sauce, with the croissant top resting slightly askew on an ordinary plate
Melissa Hart

Ham, Poached Egg and Cheddar Croissants

A poached egg makes this ham croissant a sit-down breakfast, especially once the warm cheddar sauce reaches the pastry's cut surface. Sear thick slices of cooked ham instead of folding cold deli slices into the sandwich, because a browned edge gives the soft egg something firmer to sit against. Keep the sauce warm over very low heat and loosen it with a teaspoon of milk if it thickens while the eggs finish. Drain each poached egg well before assembly so the water doesn't dilute the cheese sauce or soak the croissant. I like the top set slightly to one side for serving, leaving room to cut through the egg without sending the filling out the back.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large plain croissants about 3 oz each, split
  • 4 slices fully cooked ham about 3 oz each and 1/4 inch thick
  • 1 tsp neutral oil
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk plus 2 tsp if needed
  • 3 oz sharp cheddar finely grated
  • 1/2 tsp Dijon mustard
  • 1/8 tsp black pepper
  • 6 cups water for poaching
  • 1 tbsp white vinegar
  • 4 large eggs

Method
 

  1. Heat oven to 300°F. Place croissants cut-side up on a sheet pan and warm for 5 to 7 minutes until lightly crisp at the edges, then keep loosely covered.
  2. Melt butter in a small saucepan over medium-low heat. Stir in flour for 1 minute, gradually whisk in 3/4 cup milk and simmer for 2 minutes until smooth and thickened.
  3. Remove sauce from heat and stir in cheddar, mustard and pepper until melted. Keep over the lowest heat, stirring occasionally and adding up to 2 teaspoons milk if needed to keep it spoonable.
  4. Heat oil in a skillet over medium heat and sear ham for 2 to 3 minutes per side until hot and browned at the edges. Bring poaching water and vinegar to a bare simmer in a wide saucepan.
  5. Crack eggs into four small cups and slide them separately into the gently simmering water. Poach for 4 to 5 minutes until whites are fully set, or longer for firm yolks; lift with a slotted spoon and drain well on a clean towel.
  6. Put one ham slice and one poached egg on each croissant bottom. Spoon one-quarter of the cheddar sauce over each egg and set the top on gently; serve immediately.