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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches. Ingredients:
16 paper-thin slices genoa salami (4 inches in diameter; 1/4 lb) |
4 croissants, halved horizontally |
8 large eggs |
3/4 cup whole milk |
1/4 cup whipped cream cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
4 cups baby arugula (about 2 oz) |
Directions:
1. Put oven rack in middle position and preheat oven to 325°F.
2. Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
3. Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
4. Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
5. While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
6. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
7. Assemble croissant sandwiches with arugula, eggs, and crisped salami.
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