This was written about 5 years ago… I still like this recipe. Enjoy
Alas, my bi-monthly breakfasts are finished. The specific times we were holding them no longer works for everyone, but not to worry, we will be having girl’s nights!!! 😉 So the recipes will still be coming. For our last breakfast, the host had a lovely sandwich that was phenomenal!! A local restaurant serves it as a lunch sandwich paired with a mixed green salad. This would be perfect with almost anything, salad, soup, or bacon and beignets. Think of it as an Italian BLT! A buttery flaky croissant with a creamy poached egg sits on salty Prosciutto, crisp lettuce, and tomato. Simple, yes, elegant, totally! I also discovered another way to poach an egg. I highly recommend it because you are able to focus on putting the sandwich together without having to monitor the eggs too closely.
Green leaf Lettuce
2 tablespoons Dijon mustard
¼ cup mayo
Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray. Crack the egg into one cup of the muffin tins being careful not to break the yolk. If you are making more, crack the other eggs into the other cups. Fill the empty cups half full of water. Bake for 8-9 minutes until the white is no longer opaque. (This is sooner than you think. 13 minutes is too long!)
Meanwhile, mix together the Dijon mustard and mayo. Spread over the croissant, layer a tomato slice, piece of lettuce, and Prosciutto slice over one side. Take the eggs out of the oven, and carefully remove one egg and place on top of the Prosciutto. Top with the other croissant half.