HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Croissants Filled with Scrambled Eggs,
Tomatoes and Dilled Havarti

Serves 4

 

Scrambled eggs always remind me of the first time I spent the night at Julia Child's house in Cambridge, Massachusetts. Early the next morning we came downstairs to her kitchen to prepare breakfast. Julia scrambled the eggs: She stirred them very, very slowly over the lowest imaginable heat for ages and ages. They were so creamy and delicious. I had never tasted eggs so good. If you cook your eggs Julia's way, they will always be very soft, very creamy, and very fluffy.

  • 4 croissants, split in half horizontally
  • 1 cup (4 ounces) shredded Dilled Havarti
  • 2 ripe heirloom tomatoes, cut into 12 slices, divided for separate use
  • Salt and freshly ground black pepper to taste

Scrambled Eggs

  • 6 eggs
  • 1/3 cup water
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill

Position the oven rack 3 inches beneath the heat source. Preheat the broiler on high.

Place the croissant halves, cut side up, on a baking sheet and transfer to the oven. Toast until golden brown. Remove from oven and immediately cover one side of each of the croissants with the shredded cheese.

Place the tomato slices on the baking sheet and place under the broiler for 1 or 2 minutes, just to warm them. Place 2 tomato slices on the cheese on each croissant. Sprinkle the tomatoes with salt and pepper. Set aside.

For the Scrambled Eggs, crack the eggs into a small bowl, add the water, and whisk for about 1 minute until well beaten. Place a small nonstick skillet over medium heat, add the butter, and swirl until the butter melts. Pour in the beaten eggs; reduce the heat to low; and stir constantly, using a whisk or heat-resistant rubber spatula, until the eggs are cooked yet still quite creamy. Immediately sprinkle the eggs with salt and pepper and stir well.

Spoon the eggs onto the other croissant halves and sprinkle with the dill. Flip the halves of the croissant topped with the shredded cheese and tomatoes onto the croissant halves topped with eggs. Gently press down on the croissants to redistribute the sandwich filling.

To serve, place the Croissants on individual serving plates, and cut the Croissants in half. Garnish with the remaining four slices of tomato.

Serve immediately.

 
  • from:
  • Cheese, Glorious Cheese!
  • More Than 75 Tempting Recipes for Cheese Lovers Everywhere
  • by Paula Lambert
  • Simon & Schuster, 2007
  • Hardcover, 224 pages
  • ISBN-10: 0-7432-7895-X
  • ISBN-13: 978-0-7432-7895-9
  • Recipe reprinted by permission.

Buy Cheese, Glorious Cheese!

 

Cheese, Glorious Cheese!

 
 
 
Kitchen Gypsy

 

This page created June 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.