Open Faced Croissant Sandwich


Breakfast is by far my favorite meal of the day, but since I’m a busy working girl, I rarely have the time to cook it for myself in the morning. This weekend was the first weekend in awhile that I’ve, first of all, been home to cook and, second of all, had time to cook. I decided to treat myself to a delicious ham & cheese croissant sandwich, with a simple warm spinach salad on the side.  Brunch always has a way of putting me in a good mood and was the perfect way to start my Saturday!


2 slices of ham
1 oz shredded cheddar cheese
1 egg
Salt and Pepper, to taste
spinach, optional
olive oil, optional
lemon juice, optional


Slice the croissant in half,not fully, because you will use the entire croissant as a base for your sandwich.

Preheat a skillet on low and add the croissant, layer the ham and cheese alternately and cover so the cheese melts.

In a separate pan, cook an egg sunny side up. Once fully cooked top the croissant, ham and cheese base with the egg. Crack fresh pepper and sprinkle with salt, to taste.

In the same pan you cooked the egg, add 1 tsp olive oil and the juice of 1/2 lemon. Quickly toss a handful of spinach in the dressing. Plate the warm spinach salad and season with salt and pepper. Serve with open faced sandwich.



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