Fork Weekly
A great egg and cheese doesn’t need a griddle or a drive-thru — a buttery croissant, softly folded eggs, and a slice of melting cheese is a two-minute upgrade on the café version, for a fraction of the price.
The whole thing rises or falls on the eggs: keep the heat low and pull them while they’re still glossy and soft. Overcooked eggs are the difference between a luxurious sandwich and a dry one.
Egg and Cheese Croissant
A buttery, flaky croissant filled with soft folded eggs and melty cheese — the café breakfast sandwich you can make better at home in 15 minutes.
Ingredients
- 2 large croissants
- 4 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 2 slices cheddar or Swiss cheese
- Salt and black pepper
- Chives or hot sauce, to serve (optional)
Instructions
- Warm the croissants in a 300°F (150°C) oven for 5 minutes, then slice them horizontally.
- Whisk the eggs with the milk, a pinch of salt and pepper.
- Melt the butter in a nonstick skillet over medium-low. Pour in the eggs and cook gently, folding with a spatula, until just set and still soft, 2–3 minutes.
- Lay the cheese over the warm eggs and let it melt for the last 30 seconds.
- Pile the eggs and cheese onto the croissant bottoms, add chives or hot sauce if using, and close.
Recipe notes & tips
- Low and slow is the key to soft, custardy eggs — high heat makes them rubbery.
- Warming the croissant first revives its flaky layers and melts the cheese faster.
- Add crisp bacon, ham, or sliced avocado to make it heartier.
486 kcalCalories
22 gProtein
28 gCarbs
32 gFat