Ingredients:
- 4 slices prosciutto
- 1 c leftover gravy
- 1/2 c whole milk
- pinch of nutmeg
- 1 oz grated Parmesan
- 8 oz shredded Gruyere
- 4 croissants, split
- 2 Tbsp dijon mustard
- 1 c leftover mashed potatoes
- 1 c leftover turkey
- 1/2 c leftover cranberry sauce
- 1/2 c leftover vegetables, cut into 1 in pieces
- 3 Tbsp olive oil
- 4 sage leaves
- 4 large eggs
- pepper
Directions:
- Preheat oven to 350. Place prosciutto slices on a sheet tray lined with parchment paper. Bake in over until dark in color and crispy about 10 min. Set aside.
- Stir together gravy and milk in a small saucepan over medium-high heat until just coming to a boil. Remove from heat; stir in nutmeg. Add parmesan and 1 c gruyere; cook, stirring until melted, 1-2 minutes.
- Increase oven temperature to 425. Place the 4 bottom halves of croissants on a parchment paper-lined baking sheet; spread mustard evenly over each. Spoon a layer of mashed potatoes. Drizzle gravy-cheese sauce over potatoes. Top each with turkey, cranberry, vegetables, and a slice of crispy prosciutto.
- Add the top croissant. Spoon remaining sauce over sandwiches; top each with remaining gruyere. Bake until cheese sauce is bubbling, 3-4 minutes
- Heat olive oil in a large nonstick skillet over medium high until glistening. Fry sage leaves 8-10 seconds, or until changed in color but not yet brown. Remove sage with a spatula; place on a paper-tole-lined plate.
- While oil is hot, gently crack four eggs into skillet in opposite corners; cook undisturbed, until edges are crisp and golden brown, whites are puffed and set, and yolks are still wet, 2-3 minutes. Place an egg on top of each sandwich, and serve hot with a few fried sage leaves. Top each with a few grinds of pepper.