Plano croissant sandwich

Yield: 4 Servings

Measure Ingredient
\N \N -Sue Woodward
4 larges Croissants
8 larges Eggs
½ cup Milk
\N pinch Salt
\N pinch Pepper
4 teaspoons Butter
4 slices Boiled ham; finely shaved or diced
½ cup Cheddar cheese; shredded

In a mixing bowl, combine eggs, milk, salt, and pepper. In a small nonstick skillet, melt 1 tspn butter over med. heat. Pour about ¼ of the egg mixture into the hot skillet. Top with 1 slice of ham and ¼ of the cheese. Cook until firm on the bottom, loosen edges, and fold over and press down firmly with a spatula. Continue cooking until the omelet is firm throughout. Remove to a platter. Repeat with remaining mixture, until you have four omelets.

Slice the croissants in half sandwich style, and toast. Place each omelet on a croissant half and top with remaining croissant half.

Source: TPA Trib, 2/16/95

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