Spanish Breakfast Sandwich • Serrano, Manchego & Salsa Verde

This is green eggs and ham, grown-up Spanish style. Jamón serrano, manchego, and a bright salsa verde on buttery croissant with a perfectly jammy egg.

The quicker cooking temp (167°F instead of my usual 145°F) gives you a firmer white that holds together better for sandwiches, while the yolk stays golden and creamy. Make the salsa verde while the eggs cook, toast the croissants, assemble. Fifteen minutes total.

Chef Griffin

Spanish Breakfast Sandwich • Serrano, Manchego & Salsa Verde

Spanish-inspired breakfast sandwich with 75°C sous vide eggs, serrano ham, manchego cheese, and bright salsa verde on buttery croissant.

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Course: Breakfast

Ingredients Method Notes

Ingredients

  

For the Sandwiches

• 4 large eggs
• 4 croissants
• 4 oz thinly sliced serrano ham or prosciutto
• 3-4 oz manchego cheese shaved with peeler
• Salt and pepper

For the Salsa Verde

• ¼ cup fresh flat-leaf parsley finely chopped
• 1 tablespoon minced shallot
• 1 teaspoon lemon zest about ½ lemon
• ¼ cup extra-virgin olive oil
• Kosher salt and black pepper

Method

 

1. Set sous vide to 167°F (75°C). When ready, lower eggs directly into water. Cook 13-15 minutes.
2. While eggs cook, make salsa verde: Mix parsley, shallot, lemon zest, and olive oil in small bowl. Season with salt and pepper. Set aside. (Better texture if chopped by hand, but use a food processor if pressed for time.)
3. Preheat oven to 350°F.
4. When eggs are ready, crack into bowl one at a time, set aside.
5. Slice croissants lengthwise, keeping halves together. Toast cut-side up until just heated through, about 5 minutes.
6. To assemble: Place croissant bottoms on plates. Divide ham among them. Using slotted spoon, place one egg on each (jiggle spoon to leave runny whites behind). Spoon heaping tablespoon salsa verde over each egg. Top with shaved manchego. Close with croissant tops.
7. Serve immediately.

Notes

Make-Ahead: Salsa verde keeps 3 days refrigerated. Cheese can be shaved 3 days ahead. Eggs can be cooked, ice bathed, and refrigerated up to 3 days—reheat at 140°F (60°C) for 15 minutes.

The 75°C Egg: Firmer white than my usual 63°C eggs, but yolk stays creamy. Perfect for sandwiches where you need structure.

Cheese Tip: Use a vegetable peeler for thin manchego shavings. They melt better than thick slices.

Ham Substitute: Country ham, prosciutto, or even good bacon works. You want something salty and savory.

Con Café: This sandwich demands strong coffee. Spanish style if you’ve got it.