California Style Breakfast Sandwiches

1½ tablespoons unsalted butter, divided 1 cup packed spinach leaves 1 garlic clove, crushed 4 large eggs, lightly beaten ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 croissants, split lengthwise 1 small tomato, sliced ½ avocado, sliced lengthwise 1 ounce havarti or Monterey Jack, thinly sliced

Calories 577 (61% from fat) • carb.34g • pro. 23g • fat 39g • sat. fat 17g • chol. 489mg • sod. 950mg • calc. 211mg • fiber 6g

Place a Cuisinart 10-inch non-stick skillet over medium heat and add ½ tablespoon of butter, leaving remaining tablespoon of butter out to become room temperature. When butter begins to foam, add the spinach and garlic clove to the skillet. Once spinach wilts remove and reserve. Add beaten eggs to skillet with a pinch of salt and pepper. Stir over medium heat until eggs are cooked through and scrambled. Remove and reserve. Preheat Cuisinart Griddler or closed grill to medium - medium/high. Prepare sandwiches. Open croissants and place down on a work surface. Place even amounts of egg on each croissant bottom. Top the eggs with tomato and avocado slices and sprinkle with remaining salt and pepper. Top with havarti and croissant top. Brush the croissant exterior with softened butter. Place both croissant sandwiches in the contact grill and grill for 8 minutes, until croissant is golden and cheese is melted. Serve immediately.