Ham, Egg & Cheese Croissant Recipe

Name: European Street Cafes Ham, Egg & Cheese Croissant Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 piece large unsalted butter croissant (oversized); 1 tbs unsalted butter (for toasting); 3 slices sliced deli ham; 2 piece eggs; 1 oz sharp cheddar cheese, sliced or shredded; 1 tsp unsalted butter (for frying eggs); 1 tsp milk or water (optional, for slightly creamier eggs); 1 tsp kosher salt; 0.25 tsp black pepper; 1 tsp fresh parsley or chives, finely chopped; 1 tsp hot sauce or Dijon mustard

Inspired by European Street Cafe

Time15m

Serves1

The fluffiest oversized butter croissant on the planet filled with sliced ham, two fried eggs and cheddar cheese.

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Ingredients

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Croissant (use store-bought or homemade)

1 piece large unsalted butter croissant (oversized)

1 tbs unsalted butter (for toasting)

Filling

3 slices sliced deli ham

2 piece Eggs

1 oz sharp cheddar cheese, sliced or shredded

1 tsp unsalted butter (for frying eggs)

1 tsp milk or water (optional, for slightly creamier eggs)

1 tsp kosher salt

1/4 tsp black pepper

Optional garnish / finish

1 tsp fresh parsley or chives, finely chopped

1 tsp hot sauce or Dijon mustard

Method

Croissant (use store-bought or homemade)

Warm and split croissant

Preheat a skillet or griddle to medium-low (or preheat oven to 350°F / 175°C if using oven). Brush the croissant lightly with 1 tbs softened butter on the cut sides. If using skillet: place croissant cut-side down in the skillet and toast 1–2 minutes until lightly golden and crisp. If using oven: place croissant on a baking sheet, cut-side up, and bake 4–6 minutes until warmed and slightly crisp. Remove and set aside.

Filling

Heat ham

While the croissant warms, heat a small nonstick skillet over medium heat. Place the 3 slices of ham in the skillet and warm 30–45 seconds per side until just heated and edges begin to brown slightly. Transfer warmed ham to a plate and keep warm.

Fry eggs

Lower the heat to medium-low. Add 1 tsp unsalted butter to the same skillet and let it melt, swirling to coat. Crack the 2 eggs into a small bowl (keeps shells out and makes it easier to slide in). Optionally whisk the eggs with 1 tsp milk or water for slightly creamier whites and a tender yolk. Pour eggs into the skillet, spacing them so they don’t run together. Season evenly with 1 tsp kosher salt and 1/4 tsp black pepper. For sunny-side-up: cover the skillet with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 1.5–2 minutes until whites set then gently flip and cook 15–30 seconds. Adjust to desired doneness.

Assemble cheese and ham

Place the warmed ham slices on the bottom half of the toasted croissant. Top ham with 1 oz sharp cheddar (either a single slice folded to fit or evenly spread shredded cheese).

Add eggs and finish

Using a spatula, gently transfer the fried eggs on top of the cheese. If you prefer melted cheese, return the assembled bottom half (ham + cheese + eggs) to the warm skillet for 20–30 seconds covered, or place under a broiler for 20–30 seconds until cheese melts—watch carefully to avoid burning. Top with the croissant top. If using, spread 1 tsp Dijon mustard or a few drops of hot sauce on the top half before closing.

Optional garnish / serve

Slice the sandwich in half if desired. Sprinkle chopped parsley or chives over the eggs or alongside for color. Serve immediately while hot and flaky.