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Smithfield
Classic Italian Deli

Hot Capicola Breakfast Croissants

alarm
Total Time:
14 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Try this treasure trove of textures for breakfast—a buttery croissant slathered with pesto mayonnaise, thin slices of spicy hot capicola, sc View More expand_more

Try this treasure trove of textures for breakfast—a buttery croissant slathered with pesto mayonnaise, thin slices of spicy hot capicola, scrambled eggs, fresh mozzarella, and arugula. Incredibly tasty and ready to enjoy in 15 minutes!

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Hot Capicola Breakfast Croissants
alarm
Total Time:
14 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageCooked Hot Capicola
  • 1 Pound Carando Hot Capicola, sliced thin1 Pound
  • 1 Tablespoon Unsalted Butter1 Tablespoon
  • 8 Large Eggs8
  • 6 Croissants6
  • 1 Pound Fresh Mozzarella, sliced thin1 Pound
  • 1/4 Cup Pesto, Homemade or Store-Bought1/4 Cup
  • 1/2 Cup Mayonnaise1/2 Cup
  • 2 Cups Arugula2 Cups

Instructions


  1. Heat a large non-stick pan over medium-high heat

  2. Mix together the pesto and mayonnaise and reserve

  3. Scramble the eggs in a large mixing bowl and reserve

  4. Split and toast the croissants

  5. Heat the capicola in the pan until warmed and slightly caramelized, drain on paper towels, and reserve

  6. Add the butter to the pan, swirling until just frothy and add the eggs

  7. Stirring the eggs frequently, cook until just set then remove the pan from the heat

  8. To assemble: spread desired amount of pesto mayonnaise on the bottom half of each croissant, then an even amount of capicola, then even amount of fresh mozzarella, egg, and arugula, then spread the desired amount of pesto mayo on the top half of the croissant and top the sandwich. Serve immediately

Life is Delicious. Savor It.

Ingredients


  • 1 Pound Carando Hot Capicola, sliced thin1 Pound
  • 1 Tablespoon Unsalted Butter1 Tablespoon
  • 8 Large Eggs8
  • 6 Croissants6
  • 1 Pound Fresh Mozzarella, sliced thin1 Pound
  • 1/4 Cup Pesto, Homemade or Store-Bought1/4 Cup
  • 1/2 Cup Mayonnaise1/2 Cup
  • 2 Cups Arugula2 Cups

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