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Ham, Swiss and Folded Egg Croissant
Melissa Hart

Ham, Swiss and Folded Egg Croissant

The folded egg makes this croissant tidy enough to eat in the car. Warm the ham before it goes inside, but don't fry it into leather. Swiss melts gently and the croissant stays flaky if you toast only the cut surfaces.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz thinly sliced deli ham
  • 6 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp unsalted butter
  • 4 slices Swiss cheese
  • 4 large croissants split

Method
 

  1. Toast the croissants cut-side down in a dry skillet over medium-low heat for 2 minutes, then transfer them to plates.
  2. Warm the ham in the skillet for 1 minute per side without browning it hard.
  3. Whisk the eggs with salt and black pepper until no streaks remain.
  4. Melt the butter in a 10-inch nonstick skillet over medium-low heat, add the eggs and pull the set edges toward the center until the sheet reaches 160°F.
  5. Fold the egg sheet into a rectangle and cut it into four portions.
  6. Fill each croissant with ham, folded egg and one Swiss slice, then warm the closed sandwiches for 2 minutes in a 300°F oven.