January 2007
Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.
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16
paper-thin slices Genoa salami (4 inches in diameter, 1/4 lb)
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4
croissants, halved horizontally
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8
large eggs
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3/4
cup
whole milk
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1/4
cup
whipped cream cheese
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1/2
teaspoon
salt
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1/4
teaspoon
black pepper
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1
tablespoon
olive oil
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4
cups
baby arugula (about 2 oz)
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Special equipment:
parchment paper
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Put oven rack in middle position and preheat oven to 325°F.
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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.
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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.
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Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
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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).
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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.
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Assemble croissant sandwiches with arugula, eggs, and crisped salami.
