fine dining experience

Ham and Egg Croissant Sandwiches

Egg sandwiches for a crowd are made easy with one simple kitchen hack.


  • ½ cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 teaspoons fresh lemon juice (from 1 lemon)

  • ¾ teaspoon kosher salt, divided

  • 2 tablespoons finely chopped fresh chives

  • Freshly ground black pepper

  • 8 large croissants, split horizontally

  • 4 cups loosely packed baby arugula

  • 8 thin deli ham slices (about 8 oz.)

  • Cooking spray

  • 8 large eggs


  1. Place a large rimmed baking sheet in oven. Preheat oven to 500°F. Whisk mayonnaise, mustard, lemon juice, and 1/4 teaspoon salt in a medium bowl; stir in chives. Season with pepper.

  2. Spread mayonnaise mixture evenly on cut sides of croissants. Layer arugula on bottom halves of croissants; top with ham.

  3. Carefully remove hot baking sheet from oven; coat with cooking spray. Crack eggs directly onto baking sheet, spaced 1 inch apart. Bake until egg whites are set and yolks are just set but not cooked through, about 3 minutes. Sprinkle evenly with remaining 1/2 teaspoon salt. Top with more pepper. Place eggs on ham slices and replace croissant tops.