Croissants With Scrambled Eggs, Tomatoes, and Dilled Havarti
"Paula Lambert"
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
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
-
Scrambled Eggs
- 6 eggs
- 1⁄3 cup water
- 2 tablespoons butter
- salt
- fresh ground black pepper
- 2 teaspoons chopped fresh dill
directions
- Position the oven rack 3 inches beneath the heat source; preheat broiler on high.
- Place the croissant halves, cut side up, on a baking sheet and place in oven.
- Toast until golden brown; remove from oven and immediately cover one side of each of the croissants with shredded cheese.
- Place the tomato slices on the baking sheet and place under broiler for 1 or 2 minutes, just to warm them.
- Place 2 tomato slices on the cheese on each croissant; sprinkle with salt and pepper; set aside.
- For scrambled eggs: crack the eggs into a small bowl; add in the water; whisk for about 1 minute.
- Place a small nonstick skillet over medium heat; add in the butter; swirl until the butter melts.
- 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.
- Immediately sprinkle the eggs with salt and pepper and stir well.
- Spoon eggs onto the other croissant halves and sprinkle with dill.
- Flip the halves of croissant topped with the cheese/tomatoes onto the egg-topped croissant halves.
- Gently press down; cut in half on diagonal and serve immediately with remaining tomato slices.
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