One morning I made these croissant melts. I had something very similar
to these at a restaurant called La Baguette in Oklahoma City. It was
HUGE but it was so good, and I wanted to create a version that was more
practical for breakfast at home. Essentially this is a very simple
meal. It's an egg scramble that you lay over a lightly toasted
croissant, cover with cheese, and melt the cheese over it in the oven
for a few minutes. You can make these with any combination of
ingredients that you like or have on hand. My favorites are a tomato
and basil egg scramble with mozzarella cheese on top and a ham, onion,
mushroom egg scramble with Swiss on top. To create something for my
guests preferences, the pictures and recipe below are an egg scramble
with ham, onion, tomato and parsley with Swiss cheese. The recipe is
merely a flexible guideline for whatever you'd like to create.
Need:
4 medium sized croissants, 6 eggs, a few slices of ham chopped up, 8
slices of Swiss cheese, 1/4 yellow onion chopped, 2 diced tomatoes, 1-2
tbsp. of fresh chopped parsley (I love parsley so I use about 2 but this
depends on your preference) 2 tbsp. of butter, salt and pepper.
Directions:
Set the oven to broil. Slice the croissants in half. In a toaster,
toast them very lightly and lay them out on a baking sheet with the
sliced side up. In a frying pan, over a medium low heat melt the butter
and add the onions. Cook the onions very slowly until they are soft,
translucent, and cooked through (best cooking smell in the world!). In a
bowl add your eggs and beat with a wire whisk until they are combined
well. Add to the the pan along with the ham, tomato, and parsley.
Scramble the egg mixture until it is cooked through. Top each croissant
evenly with the eggs. some salt and pepper, and then place a slice of
Swiss cheese over each one. Place on the middle rack in the oven and
only leave them in there for a few minutes. Watch carefully so the
cheese doesn't burn. Once the cheese is melted these are ready to
serve! Serves about 4 people.
Croissant Melts (le savoir-faire)
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