Croissant Croque madame recipe
Cut the ham and cheese slices diagonally in half. Cut each croissant in half, and stuff each one with 1/4 of the cheese and ham and a little black pepper and a few snipped chives, reserving a few for the garnish. Press together to seal.
Heat the butter in a large, non-stick frying pan. Once gently foaming, add the croissants, in batches if necessary, and place another heavy pan or casserole dish on top to weigh them down. Cook for 1-2 minutes each side, until golden. (You can also use a panini press or sandwich toaster for this step.) Transfer to the oven to keep warm while you cook the eggs.
Heat the sunflower oil in the pan and fry the eggs, seasoned with a little salt and pepper. Drain on kitchen paper. Serve the toasted filled croissants with a fried egg on top of each one, garnished with the reserved chives.