Method

1. 1Step : Slice the sun-dried tomatoes. Cut the Comté into thin slices.
2. 2Step : On the inside of a croissant, place a slice of ham, the sun-dried tomatoes, and the Comté slices. Close with the inside of another croissant.
3. 3Step : Toast the croissants in the sandwich press for a few minutes to warm them through and melt the Comté.
4. 4Step : Poach the eggs and gently place them on top of each warm croissant. Drizzle with a quick sauce (e.g. warm cream, mustard, salt, and pepper) and snip over some chives. Add extra strips of ham for those who are extra hungry.
5. 5Step : Serve with the salad, drizzled with olive oil and balsamic glaze.