Thursday, April 9, 2009

Domestic Diva's Croissant Sandwich


So the other week, I blogged about a wonderful Los Angeles gem, SK's Donuts and Croissants (click here to read my review). Over the weekend, at Kuzak's urging, I loaded the Adorable Monster into my car and jetted off to SK's, loading up a box with fresh donuts and a couple of croissants larger than my head. While I'm not a huge donut fan, I have a major weakness for croissants. Wanting to make the most of them, and on a roll after making my Zingerman's reuben sandwiches, I decided to make breakfast sandwiches, stuffed with scrambled eggs, prosciutto, goat cheddar cheese and fresh dill. I served them alongside an arugula salad. While not the healthiest dish on the planet, I'd like to think the salad makes up for it, right?

Domestic Diva's Croissant Sandwich
1 SK's croissant, halved
2 eggs, beaten
2 slices prosciutto
a few slices of goat cheddar cheese
1 tbsp fresh dill
salt and pepper

Directions:

Toast the croissant and then layer with the prosciutto. Meanwhile, scramble the eggs and season to taste with salt and pepper. Top with the cheese and allow to melt, placing it under the broiler if needed. Load the eggs onto the prosciutto and sprinkle with fresh dill. Enjoy!

1 comment:

  1. LOVE egg sandwiches and this looks so yummy!

    ReplyDelete