Croissant Breakfast Sandwiches with Scrambled Eggs and Gruyère

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 4 large all-butter croissants
• 6 large eggs
• 3 tbsp whole milk or cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 cup Gruyère cheese, shredded
• 4 oz thinly sliced ham or turkey
• 1 cup baby spinach
• 2 tsp Dijon mustard
• 2 tbsp fresh chives, snipped

Instructions

1. 1Preheat the oven to 350°F. Slice the croissants horizontally almost all the way through, leaving a hinge. Place them cut-side up on a baking sheet and warm in the oven for 5 minutes so the interiors lightly toast and the exteriors stay flaky.
2. 2In a medium bowl whisk the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy, about 30 seconds.
3. 3Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs. Using a rubber spatula, gently push the eggs from the edges toward the center every 15–20 seconds, creating large soft curds.
4. 4When the eggs are mostly set but still glossy and slightly wet, about 3 to 4 minutes, scatter half of the shredded Gruyère over them and fold once or twice so the cheese begins to melt. Remove from heat immediately; residual heat will finish cooking them to creamy soft-scramble perfection.
5. 5In the same skillet or a second pan, quickly wilt the baby spinach with the remaining butter over medium heat for 30–45 seconds until just collapsed; season with salt.
6. 6Spread a thin layer of Dijon on the bottom half of each warm croissant. Layer on the ham or turkey, then the wilted spinach, a generous portion of the cheesy scrambled eggs, and the remaining Gruyère.
7. 7Close the sandwiches and return them to the baking sheet. Bake at 350°F for 4 to 5 minutes just until the cheese is fully melted and the croissants are fragrant and crisp.
8. 8Remove from oven, sprinkle with snipped chives, and serve right away while the pastry is still shatteringly flaky and the eggs are creamy.