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Ham, Poached Egg and Cheddar Croissants
Andrew Fowler

Ham, Poached Egg and Cheddar Croissants

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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.