Croissant Egg Sandwiches

• 16 paper-thin slices Genoa salami (4 inches in diameter; 1/4 lb)
• 4 croissants, halved horizontally
• 8 large eggs
• 3/4 cup whole milk
• 1/4 cup whipped cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 cups baby arugula (about 2 oz)
• parchment paper

1. Put oven rack in middle position and preheat oven to 325u0b0F.
2. Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
3. Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
4. Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
5. While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
6. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
7. Assemble croissant sandwiches with arugula, eggs, and crisped salami.

paper, croissants, eggs, milk, whipped cream cheese, salt, black pepper, olive oil, baby arugula, parchment paper

Taken from www.epicurious.com/recipes/food/views/croissant-egg-sandwiches-234687 (may not work)