Breakfast for Dinner

There was a cafe in Wellesley that had really great egg breakfast sandwiches. For a variety of reasons they recently closed and for the past few months I've been trying to recreate their eggs souffle. When my husband suggested doing eggs and croissants for dinner tonight, I thought it would be a great idea to try recreating the eggs from the cafe again. It wasn't quite the same, but still a delicious egg and cheese croissantwich.

3 eggs

1/4 cup milk

salt & pepper to taste

sliced cheddar cheese

1 tsp olive oil

croissant

Whisk the eggs, salt, pepper, and milk together in a bowl.

Pour the eggs into a pan that has been preheated over medium heat and coated with olive oil. Use a spatula to move the eggs around while they cook. I can't stand wet looking eggs, so I make sure to cook them thoroughly.

Heat up a croissant and then slice it.

Dish the eggs onto the croissant and layer with slices of your preferred cheese.