Croissants With Scrambled Eggs, Tomatoes, and Dilled Havarti - croissants

Method

• Position the oven rack 3 inches beneath the heat source; preheat broiler on high.
• Place the croissant halves, cut side up, on a baking sheet and place in oven.
• Toast until golden brown; remove from oven and immediately cover one side of each of the croissants with shredded cheese.
• Place the tomato slices on the baking sheet and place under broiler for 1 or 2 minutes, just to warm them.
• Place 2 tomato slices on the cheese on each croissant; sprinkle with salt and pepper; set aside.
• For scrambled eggs: crack the eggs into a small bowl; add in the water; whisk for about 1 minute.
• Place a small nonstick skillet over medium heat; add in the butter; swirl until the butter melts.
• Pour in the beaten eggs; decrease heat to low; and stir constantly, using a whisk or heat-resistant rubber spatula, until the eggs are cooked yet still quite creamy.
• Immediately sprinkle the eggs with salt and pepper and stir well.
• Spoon eggs onto the other croissant halves and sprinkle with dill.
• Flip the halves of croissant topped with the cheese/tomatoes onto the egg-topped croissant halves.
• Gently press down; cut in half on diagonal and serve immediately with remaining tomato slices.