Ham-and-Egg Croissant Sandwiches 

Egg sandwiches for a crowd are made easy with one simple kitchen hack.    

ham and Egg Croissant Sandwqiches
Photo: Victor Protasio
Hands On Time:
10 mins
Total Time:
15 mins
Servings:
8

Yes, you can make fried eggs for a crowd. All it takes is a hot baking sheet and three minutes in the oven. This is the speediest brunch recipe you'll come across and it'll feel like it's coming out of that cute French bistro you've had your eyes on. Simply preheat a baking sheet in a very hot oven, then coat with cooking spray, and crack the eggs right on the baking sheet. Three minutes later you've got sunny-side up eggs ready to be tucked into flaky croissants. Hot tip: Pick up French bistro-style ham for these sandwiches if your store's deli carries it.

Ingredients

  • ½ cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 teaspoons fresh lemon juice (from 1 lemon)

  • ¾ teaspoon kosher salt, divided

  • 2 tablespoons finely chopped fresh chives

  • Freshly ground black pepper

  • 8 large croissants, split horizontally

  • 4 cups loosely packed baby arugula

  • 8 thin deli ham slices (about 8 oz.)

  • Cooking spray

  • 8 large eggs

Directions

  1. Place a large rimmed baking sheet in oven. Preheat oven to 500°F. Whisk mayonnaise, mustard, lemon juice, and 1/4 teaspoon salt in a medium bowl; stir in chives. Season with pepper.

  2. Spread mayonnaise mixture evenly on cut sides of croissants. Layer arugula on bottom halves of croissants; top with ham.

  3. Carefully remove hot baking sheet from oven; coat with cooking spray. Crack eggs directly onto baking sheet, spaced 1 inch apart. Bake until egg whites are set and yolks are just set but not cooked through, about 3 minutes. Sprinkle evenly with remaining 1/2 teaspoon salt. Top with more pepper. Place eggs on ham slices and replace croissant tops.

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