April 8th, 2012
Recipe by Paula Lambert
Position oven rack 3 inches beneath heat source. Preheat broiler on high.
Place croissant halves, cut-side up, on a baking sheet and transfer to the oven. Toast until golden brown. Remove from heat and cover one side of each croissant half with grated cheese.
Place tomato slices on baking sheet and put under the broiler for 2 minutes, just to warm them. Place 2 tomato slices on each croissant. Sprinkle with salt and pepper. Set aside.
Crack eggs into a small bowl, add water, and whisk for about 1 minute until well beaten. Place a small nonstick skillet over medium heat, add butter, and swirl until butter melts. Pour in beaten eggs; reduce heat to low; stirring constantly using a whisk or heat-resistant rubber spatula, until eggs are cooked yet still quite creamy. Season with salt and pepper and stir well.
Spoon eggs onto the other croissant halves and sprinkle with dill. Flip these halves onto the halves topped with eggs and gently press down on the croissants to redistribute sandwich filling.
To serve, place croissants on individual serving plates, and cut in half. Garnish with remaining four slices of tomato.