Recipe: Egg and Ham Topped Croissant

Egg & Ham Topped Croissant

8 teaspoons Butter
4 croissants, split
8 slices (3/4-ounce each) American Cheese
1/4 pound thinly sliced deli ham
8 hot poached eggs
2 tablespoons chopped fresh chives, if desired

Heat broiler. Spread 2 teaspoons butter on bottom half of each croissant; place buttered-side up on baking sheet. Broil 5 to 7 inches from heat until light golden brown (1 to 2 minutes). Top each toasted croissant half with 1 slice cheese and 1/4 of ham. Continue broiling until cheese is melted (1 to 2 minutes). Place 2 poached eggs and 1 slice cheese over ham on each croissant. Continue broiling until cheese is melted (1 minute). Sprinkle with chives; top each with remaining croissant half. Makes 4 servings.

TIP: To poach eggs heat 1 1/2 to 2 inches water in saucepan to boiling. Reduce heat to low. Break egg into small bowl; carefully slip egg into water. Cook until whites and yolks are firm, not runny. Remove with slotted spoon.