Ingredients
Scale
For the Béchamel Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/4 cup whole milk
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 2 tablespoons cream cheese (softened)
- 1/4 cup freshly grated parmesan
- 1/8 teaspoon nutmeg
For the Eggs:
- 2 tablespoons vegetable oil
- 8 eggs
- Salt (to taste)
- Black pepper (to taste)
For Assembly:
- 6 croissants
- 12 ounces turkey ham
- 1 cup shredded gruyere cheese
- 1/4 cup grated parmesan
- Black pepper (to taste)
- 1 large egg
- 1 tablespoon whole milk
- Topping options: everything bagel seasoning (poppy seeds, or sesame seeds)
Instructions
- In a deep saucepan over medium heat, melt the butter. Add flour and whisk until smooth, cooking for 2 to 3 minutes to create a roux.
- Pour in milk, salt, black pepper, cream cheese, parmesan, nutmeg, and mustard powder. Stir well and bring to a light boil, whisking continuously until thickened. Adjust seasoning to taste and set aside.
- Crack eggs into a bowl, season with salt and pepper, and whisk until smooth. Cook eggs slowly in a non-stick pan over low heat, stirring gently until they hold their shape. Remove from heat and set aside.
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Cut croissants in half and spread béchamel sauce on both sides. Layer with turkey ham, eggs, gruyere cheese, and parmesan. Seal sandwiches and place on the tray.
- Whisk egg and milk for egg wash, brush over the tops of croissants, and sprinkle with desired toppings.
- Bake for 10 to 12 minutes until golden and crispy.
- Serve warm and enjoy this irresistible breakfast treat!