Croissants With Scrambled Eggs, Tomatoes, and Dilled Havarti |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Paula Lambert Ingredients:
4 croissants, split in half horizontally |
1 cup shredded havarti with dill |
2 ripe heirloom tomatoes, cut into 12 slices |
salt |
fresh ground black pepper |
6 eggs |
1/3 cup water |
2 tablespoons butter |
salt |
fresh ground black pepper |
2 teaspoons chopped fresh dill |
Directions:
1. Position the oven rack 3 inches beneath the heat source; preheat broiler on high.
2. Place the croissant halves, cut side up, on a baking sheet and place in oven.
3. Toast until golden brown; remove from oven and immediately cover one side of each of the croissants with shredded cheese.
4. Place the tomato slices on the baking sheet and place under broiler for 1 or 2 minutes, just to warm them.
5. Place 2 tomato slices on the cheese on each croissant; sprinkle with salt and pepper; set aside.
6. For scrambled eggs: crack the eggs into a small bowl; add in the water; whisk for about 1 minute.
7. Place a small nonstick skillet over medium heat; add in the butter; swirl until the butter melts.
8. Pour in the beaten eggs; decrease heat to low; and stir constantly, using a whisk or heat-resistant rubber spatula, until the eggs are cooked yet still quite creamy.
9. Immediately sprinkle the eggs with salt and pepper and stir well.
10. Spoon eggs onto the other croissant halves and sprinkle with dill.
11. Flip the halves of croissant topped with the cheese/tomatoes onto the egg-topped croissant halves.
12. Gently press down; cut in half on diagonal and serve immediately with remaining tomato slices.
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