HAM ‘N EGG BURGER CROISSANT

This Ham ‘N Egg Croissant is a tasty cross between breakfast and dinner. Though you can add mayonnaise or a bit of Dijon mustard to moisten up your sandwich, runny egg yolk is a tasty way to go–if you like that sort of thing 🙂

Ham and Egg Burger Croissant

1 lb ground beef

2 tbsp Worcestershire sauce

1/2 tsp sea salt

1/2 tsp ground black pepper

4 eggs

1 cup grated sharp cheddar cheese

4 thin slices deli ham

4 sandwich-sized croissants

1) In medium-sized bowl, mix ground beef, Worcestershire sauce, salt, and pepper; shape into 4 patties

2) Heat large skillet over medium-high; add patties to skillet and cook 4-5 minutes each side until burgers are cooked to your preference; transfer patties to plate and keep warm

3) Using same skillet, reduce heat to medium and crack 4 eggs in skillet (shouldn’t need to add oil); cook 1-2 minutes until white sets; flip eggs with a spatula; immediately top eggs with cheese, followed by ham, and flip again; cook 1-2 minutes until cheese melts between egg  and ham and yolk is cooked to your preference; remove from heat

4) Assemble sandwiches as follows: bottom half of croissant, egg-cheese-ham, burger, top half of croissant; serve it up!

Servings: 4

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CROISSANT CROQUE MADAME

A little something special was needed to hold my guys over until Easter dinner and, since I had four croissants remaining out of the dozen with which I started the weekend, I decided on a twist to the ever tasty Croque Madame. It’s not a sandwich easily put to hand, but a fork and knife make quick work of it. Chomp, chomp!

Croissant Croque Madame

4 large croissants, sliced in half

4 thick slices cooked ham

1/2 cup heavy cream

1/3 cup grated (or shaved) Parmesan cheese

1/2 tsp ground black pepper

1 tsp fresh lemon juice

1 cup grated swiss cheese

2 tbsp butter

4 large eggs

1 tbsp parsley, chopped

1) Preheat broiler

2) Lay bottom slices of croissants on baking sheet and top each with a slice of ham

3) To small saucepan, add cream, Parmesan cheese, and black pepper; heat over medium high and, stirring often, bring to a boil; reduce heat to low and cook additional 2 minutes, stirring often; remove from heat and stir in lemon juice; set aside to cool a few minutes

4) Pour sauce over ham slices, dividing between sandwiches; place top slices of croissants on sandwiches and scatter swiss cheese over them; place under broiler 1-2 minutes until cheese melts (keep an eye on them!); remove from oven

5) Melt butter in large skillet over medium heat; place sandwiches in pan and heat bottoms 3-5 minutes until warmed through; place sandwiches on plates

6) Using same skillet (you may need to add a bit more butter), fry eggs (I made ours “over medium); top each sandwich with an egg and sprinkle with parsley; serve

Servings: 4

CARAMELIZED APPLE-HAM-PROVOLONE GRILLED CROISSANT

Shrimp and noodles was on the menu tonight. However, when I was tempted by fresh-baked croissants and crisp Fuji apples, I took a detour and paired them with black forest ham and provolone cheese. Granted, pressed and grilled croissants lose some of their lofty beauty, but–goodness!–talk about delicious. Can I see a show of thumbs? Oh, yes!
Caramelized Apple-Ham-Provolone Grilled Croissant

4 tbsp unsalted butter, divided

2 apples (I used Fuji), cored and cut into 1/2″ thick slices

3 tbsp brown sugar

1/2 tsp cinnamon

4 croissants, sliced sandwich-style

4 slices provolone

4 oz thin-sliced black forest ham

1) In large skillet over medium heat, melt 2 tbsp butter (reserving 2 tbsp); add apple slices and cook 5 minutes, stirring occasionally; sprinkle with brown sugar and cinnamon and, stirring often, cook 4-5 minutes until sauce thickens; remove from heat

2) Assemble sandwiches as follows, dividing ingredients between 4 croissants: bottom slice of croissant, provolone, ham, caramelized apples (extra sauce drizzled over apples), and top slice of croissant

3) In large skillet over medium heat, melt reserved 2 tbsp butter; place croissant sandwiches in skillet and grill 3-4 minutes each side until cheese melts and croissant is lightly crispy; serve with a salad (or some such)

Servings: 4