Directions

Preheat the oven to 375°F.

Slice the croissants in half lengthways and line them up on a parchment- or Silpat mat–lined baking sheet. Place a slice of Frigo® Whole Milk Mozzarella Cheese on the base of each croissant followed by a slice of Parmesan Black Peppercorn–Encrusted Ham.

Mix together the honey, Dijon mustard and vinegar, and brush it on the 8 croissant tops. Then, sprinkle the poppyseeds and place the croissants in the oven for 6–7 minutes, or until the ham and cheese are heated through.

Meanwhile, make the eggs over-easy with runny yolks by heating the olive oil in a 9-inch sauté pan on medium heat until it’s sizzling. Then, crack the eggs carefully into the sauté pan so you don't break the yolks, and lower the heat to medium-low. Season them with a sprinkle of salt and pepper. When the whites of the eggs just start to turn solid on the edges (about 2 minutes), add two tablespoons of water to the skillet and cover it. Cook the eggs for an additional two minutes, or until the egg whites have just turned solid. The yolk should be runny.

With a rubber spatula, carefully loosen the eggs from the sauté pan and slide one on each of the hot ham and cheese croissants.

Serve hot with extra Dijon mustard and a sprinkle of chopped fresh parsley or fresh greens.

Rad Tip: Make this ahead of time for your holiday brunch. When packing up the ham the night before, slice and fill the croissants before storing — refrigerated — in an airtight container. Mix the honey mustard glaze, cover and refrigerate that, too. An hour before cooking, simply take the croissants and glaze out of the refrigerator and preheat the oven to 375°F.

Transfer the croissants to a tray, brush them with the glaze and sprinkle on the poppyseeds. Cook for 6–7 minutes while preparing the over-easy eggs.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.