Croissant Egg Sandwiches

By mirandavoegeli

Ingredients

• 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)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 325F.

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.