Breakfast · 12 min · french

Ham and Gruyere Breakfast Croissant

Ingredients

• 1 large Croissant
• 3 slices Black Forest ham
• 2 slices Gruyere
• 1 tsp Dijon mustard
• 1 Egg

Steps

1. Preheat the oven to 375°F (190°C) and line a small sheet pan with parchment paper.
2. Slice the croissant horizontally and spread the Dijon mustard evenly on both cut sides.
3. Layer the ham and gruyere on the bottom half, set the top half back on, and place it on the sheet pan.
4. Bake for 6 minutes, until the gruyere is fully melted and the croissant is golden and crisp at the edges.
5. While the croissant bakes, fry the egg in a small nonstick skillet over medium heat for 2-3 minutes, until the whites are completely set and the edges are lightly lacy.
6. Tip: tilt the pan and spoon the hot butter over the yolk a few times — it sets the thin white on top without flipping, keeping the yolk runny.
7. Set the hot croissant on a plate, slide the fried egg on top, and serve right away while the cheese is still molten.

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