Croissant Breakfast Sandwich: Buttery and Crisp

Slice the croissants in half horizontally. Place them cut-side down in a dry skillet over medium heat for 2 minutes until lightly golden, then set aside.

In the same skillet, cook the Canadian bacon for 2-3 minutes per side until the edges are mahogany-colored and slightly crisp. Remove and set aside.

Lower the heat to medium-low and melt the butter until it foams. Whisk the eggs, cream, salt, and pepper together, then pour into the pan. Use a spatula to gently push the eggs from the edges to the center, removing from heat while they still look slightly wet.

Place a slice of cheddar on the bottom croissant half, followed by the Canadian bacon and a scoop of scrambled eggs. Close the sandwich.

Place the assembled sandwiches on a baking sheet under a broiler for 60 seconds to fuse the cheese.