Ham, Egg & Cheddar Croissant Sandwich

Slice 12 thin slices, about 3 mm each, from the half ham (about 360 g) and cut the tomatoes into 6 thick slices. Split the croissants horizontally with a serrated knife.

Tip: Wrap the rest of the ham tightly; it keeps 4 to 5 days in the fridge for more sandwiches or a skillet hash.

Toast the croissant halves cut side down in a large dry nonstick skillet over medium heat for 1 to 2 minutes per batch, until golden and crisp at the edges. Transfer to plates.

Tip: Press each half lightly with a spatula so the whole cut face touches the pan.

Melt the butter in the same skillet over medium heat, crack in the eggs and fry for 3 to 4 minutes, until the whites are fully set and the yolks are still soft. Season with salt and pepper and slide them onto a plate.

Tip: A 30 cm skillet holds all 6 eggs; in a smaller pan fry them in two batches. For a firmer yolk, flip each egg for the last 30 seconds.

Sear the ham slices in the empty skillet over medium heat for 1 minute per side, until the edges brown, then fold them into 6 piles and top each with a sixth of the cheddar.

Add 1 tbsp water to the pan beside the ham, cover with the lid and steam for 1 minute, until the cheddar has melted and slumps over the ham.

Tip: The puff of steam melts shredded cheese fast without drying out the ham.

Assemble: spread 1 tsp Dijon on each croissant bottom, add a tomato slice, a stack of cheesy ham and a fried egg, then cap with the top half and serve warm.