Active Time

　　10 min

　　Total Time

　　20 min

　　Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

　　

Ingredients

Makes 4 servings

　　16 paper-thin slices Genoa salami (4 inches in diameter; 1/4 lb)

　　4 croissants, halved horizontally

　　8 large eggs

　　3/4 cup whole milk

　　1/4 cup whipped cream cheese

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 tablespoon olive oil

　　4 cups baby arugula (about 2 oz)

　　

Special Equipment

parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 325°F.

　　

Step 2

Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.

　　

Step 3

Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.

　　

Step 4

Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.

　　

Step 5

While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).

　　

Step 6

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.

　　

Step 7

Assemble croissant sandwiches with arugula, eggs, and crisped salami.