Honey Ham and Egg Croissants
|1 1/2 lbs.|
Ham lunchmeat, from the deli, thinly sliced
Slices of american cheese
In a bowl, scramble eggs with ham and a splash of water and a pinch of salt and pepper.
Heat frying pan on the stove to medium heat. Pour eggs in hot pan, turn to med-low and let eggs set, running spatula around edges and under eggs to avoid over cooking.
Flip eggs when almost set and cut into 2 halves.
Place cheese slices on top and when melted slide on top of horizontally cut croissants.