Mushroom and Egg Croissant with Creamy Sauce

Preparación

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.