Diary of a Foodie

Croissant Egg Sandwiches

Diary of a Foodie: Season One: Cure de Force

January 2007
Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.
  • 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)
  • Special equipment:

    parchment paper
  • Put oven rack in middle position and preheat oven to 325°F.
  • 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.
  • 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.
  • Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
  • 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).
  • 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.
  • Assemble croissant sandwiches with arugula, eggs, and crisped salami.
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