Prosciutto Gruyère Croissant Breakfast Sandwiches

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 large all-butter croissants
• 4 oz thinly sliced prosciutto
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 1 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 1 cup fresh baby spinach
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 375°F. Slice the croissants in half horizontally and arrange the bottoms cut-side up on a parchment-lined baking sheet.
2. 2Spread Dijon mustard on each croissant bottom. Layer a small handful of spinach leaves over the mustard.
3. 3Fold or tear the prosciutto slices so they fit neatly on top of the spinach, using per sandwich.
4. 4Sprinkle shredded Gruyère evenly over the prosciutto on each bottom half.
5. 5Place the croissant tops cut-side down next to the bottoms on the same sheet so everything warms together.
6. 6Bake for 8–10 minutes until the cheese is melted and bubbling and the croissants are fragrant and lightly toasted.
7. 7While the croissants bake, melt the butter in a large nonstick skillet over medium heat until foamy.
8. 8Crack the eggs into the skillet, season with salt and pepper, and cook sunny-side up or over-easy for 2–3 minutes until the whites are fully set but the yolks are still runny; cover the pan for the last minute if you want firmer whites.
9. 9Remove the baking sheet from the oven. Place one cooked egg on top of the melted cheese on each croissant bottom.
10. 10Sprinkle a few fresh thyme leaves over the eggs, then cap with the warm croissant tops and press gently.
11. 11Serve immediately so the yolk runs into the prosciutto and cheese when bitten.