Mushroom and Egg Croissant with Creamy Sauce

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Slice the croissants in half horizontally and place them on a baking sheet.

3. 3

   In a skillet over medium heat, melt 1 tablespoon of butter.

4. 4

   Add the mushrooms to the skillet and sauté until they are golden brown and tender, about 5 minutes.

5. 5

   In a bowl, whisk the eggs with salt and black pepper.

6. 6

   In another skillet, melt the remaining tablespoon of butter over medium heat.

7. 7

   Pour the eggs into the skillet and scramble them gently until they are just set.

8. 8

   Add the sautéed mushrooms to the scrambled eggs and mix well.

9. 9

   In a small saucepan, heat the heavy cream over low heat until it begins to simmer.

10. 10

    Stir in the parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth.

11. 11

    Spoon the scrambled eggs and mushrooms onto the bottom halves of the croissants.

12. 12

    Drizzle the creamy parmesan sauce over the eggs and mushrooms.

13. 13

    Place the top halves of the croissants over the filling.

14. 14

    Bake the assembled croissants in the preheated oven for about 5 minutes, or until the croissants are warm and slightly crispy.

15. 15

    Serve immediately and enjoy your Mushroom and Egg Croissant with Creamy Sauce.