Ingredients:

  • 12 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 8 large buttery croissants (60g each)
  • 8 slices sharp cheddar cheese (28g per slice)
  • 8 slices Canadian bacon (30g per slice)
  • 2 tbsp melted butter

Instructions:

  1. Quickly brown the Canadian bacon or ham in a skillet over medium-high heat for 2 minutes per side to remove excess moisture.
  2. Whisk eggs, cream, salt, and pepper until fully combined.
  3. Melt 2 tbsp butter in the skillet over medium-low heat. Pour in the egg mixture and let set for 30 seconds, then gently push the eggs across the pan to create large, velvety folds. Remove from heat while eggs still appear slightly wet.
  4. Slice the croissants in half and apply a thin layer of melted butter to the cut sides.
  5. Assemble the sandwiches by placing one slice of cheese on the bottom half (to act as a moisture barrier), followed by the seared protein, and then a portion of the soft-curded eggs. Top with the second half of the croissant.
  6. Wrap each assembled sandwich tightly in parchment paper, then wrap again in aluminum foil for freezing.