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Julia's Stuffed Croissants!

Stuffed Croissants

Filled with scrambled eggs, tomatoes and dilled havarti

-Paula Lambert,, author of Cheese, Glorious Cheese
Scrambled eggs always remind me of the time I spent the night at Julia Child's house in Cambridge, Massachusetts. Early the next morning we came downstairs to her kitchen where we prepared breakfast. Julia scrambled the eggs: she stirred them very, very slowly over the lowest imaginable heat for ages and ages. They were so creamy and delicious. I had never tasted eggs so good. If you cook your eggs Julia's way, they will always be very soft and very fluffy. (this was copied from, please check out the page it's great!)

Serves 4
4 croissants, split in half
1 cup (4 ounces) shredded dilled havarti
2 ripe heirloom tomatoes, cut into 16 very thin slices, divided
use Salt and freshly ground black pepper, to taste
Scrambled Eggs 6 eggs
1/3 cup water
2 tablespoons butter
Salt and freshly ground black pepper to taste
2 teaspoons chopped fresh dill
Position the rack 3 inches beneath the heat source. Preheat the broiler on high.
Place the croissant halves, cut side up, on a baking sheet and transfer to the oven. Toast until golden brown. Remove from oven and immediately cover one side of each of the croissants with the shredded cheese.
Place the tomato slices on the baking sheet and place under the broiler for a minute or two, just to warm them. Place two tomato slices on the cheese on each croissant. Sprinkle the tomatoes with salt and pepper. Set aside.
For the scrambled eggs, crack the eggs into a small bowl, add the water and whisk for about one minute until well beaten. Place a small non-stick skillet over medium heat, add the butter and swirl until the butter melts, pour in the beaten eggs, reduce the heat to low, and stir constantly using a whisk until the eggs are cooked yet still quite creamy. Immediately sprinkle the eggs with salt, pepper.
Spoon the eggs onto the other croissant halves and sprinkle with the dill. Flip the other halves of the croissant topped with the shredded cheese and tomatoes onto the croissant halves topped with eggs. Gently press down on the croissant to redistribute the sandwich filling.
To serve, place the croissants on individual serving plates, cut the croissants in half. Garnish with the remaining four slices of tomatoes

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