Escape to a bed and breakfast at home with this quick and easy breakfast croissant sandwich. A buttery croissant is layered with elegant white truffled eggs, sharp cheddar cheese, and aromatic chives. —Quisine Queen B
half and half
ground black pepper
white truffle oil or 1/2 tsp white truffle butter
Warm the croissants. Preheat the oven to 300 degrees. Slice croissants in half, lengthwise. Put each half back together and place the croissants on the baking sheet. Warm for 5-6 minutes.
Make the eggs. In a small bowl, beat together eggs, half and half, salt and pepper. Lightly coat a small skillet with cooking spray and put it on low-medium heat. Add the beaten egg mixture. Using a rubber spatula, gently push the eggs around to create small folds while also scraping the sides of the skillet.
Truffle them. While they are still wet, add the truffle butter or oil and remove it from the heat. Continue to fold the eggs until the butter is melted. Divide the cooked eggs in half for each sandwich.
Build the sandwich. Remove the croissants from the oven. Carefully open them and place the cheese slices on the bottom half of each croissant. Then, top it with half of the cooked eggs and a sprinkle of chives, if desired. Add the top bun and enjoy!