There was a cafe in Wellesley that had really great egg breakfast sandwiches. For a variety of reasons they recently closed and for the past few months I've been trying to recreate their eggs souffle. When my husband suggested doing eggs and croissants for dinner tonight, I thought it would be a great idea to try recreating the eggs from the cafe again. It wasn't quite the same, but still a delicious egg and cheese croissantwich.
Step 1: BoM
1/4 cup milk
salt & pepper to taste
sliced cheddar cheese
1 tsp olive oil
Step 2: Eggs
Whisk the eggs, salt, pepper, and milk together in a bowl.
Step 3: Cook
Pour the eggs into a pan that has been preheated over medium heat and coated with olive oil. Use a spatula to move the eggs around while they cook. I can't stand wet looking eggs, so I make sure to cook them thoroughly.
Step 4: Croissant
Heat up a croissant and then slice it.
Step 5: Put It All Together
Dish the eggs onto the croissant and layer with slices of your preferred cheese.