This "LOADED" Croissant Sandwich is NEXT LEVEL Tasty

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

croissants

🥗Healthier: whole wheat croissants

💰Cheaper: bagels

Whole wheat croissants offer more fiber.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

Start with a mixing bowl and a box grater.

Grate extra mature cheddar cheese into the bowl.

Grate an equal amount of parmesan or pecorino romano cheese into the bowl.

Mix the cheeses together with your hands until evenly combined.

In a saucepan over low heat, add 1 tablespoon of butter and melt it.

Once melted, add 1 tablespoon and 1/3 of plain flour to make a roux, stirring for about 2 minutes until it forms a paste.

Slowly incorporate full fat milk into the roux, stirring continuously until you have a thick béchamel sauce.

Add a couple of handfuls of the mixed cheese and a few teaspoons of Dijon mustard to the sauce, stirring until the cheese melts and the sauce is thick and gooey.

Cut the croissants in half, leaving a hinge on one side.

Toast the inside of the croissant in a frying pan, flat side down, over medium heat until lightly crispy.

Remove the croissant from the pan and clean it out.

Add a knob of butter to the pan and melt it over low heat.

Crack a free-range egg into the pan and season it as desired while it cooks.

Prepare chives by dicing them finely and set aside for garnish.

Once the egg is cooked, remove it from the pan.

Assemble the sandwich by laying the croissant on a plate, adding torn pieces of Wiltshire cured ham, spooning in the cheese sauce, and placing the fried egg on top.

Finish with a grating of parmesan, freshly ground black pepper, and the diced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens