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
Instructions
Heat a large non-stick pan over medium-high heat
Mix together the pesto and mayonnaise and reserve
Scramble the eggs in a large mixing bowl and reserve
Split and toast the croissants
Heat the capicola in the pan until warmed and slightly caramelized, drain on paper towels, and reserve
Add the butter to the pan, swirling until just frothy and add the eggs
Stirring the eggs frequently, cook until just set then remove the pan from the heat
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.
