Ingredients

• 3 butter croissants
• 2 medium sized eggs
• 1 tablespoon of salted/unsalted butter
• 3 tablespoons of cream
• 1 handful of spinach
• 2 medium sized button mushrooms, sliced
• 2 rashers of bacon
• Salt
• Pepper
• Paprika

Method

1. Add your bacon to a cold pan, then turn on the heat. Adding your bacon to a cold pan will allow it to get crispy
2. While your bacon is cooking, slice open your croissants like a sandwhich and butter every side
3. Once your bacon is nice and crispy, remove it from the pan (to your chopping board) and add your mushrooms to the pan
4. While your mushrooms are cooking, chop your bacon into diced pieces
5. Once your mushrooms are cooked halfway, add your spinach
6. Remove the pan from the heat as your spinach is cooked halfway. This will prevent the pan from getting to hot for when we scramble our eggs
7. Move your mushrooms and spinach to the side with your bacon
8. Make sure your pan isn't too hot, then add your butter. If the butter sizzles violently, the pan is too hot
9. Place your pan back on the heat
10. Crack in your eggs, and whisk them in with the butter
11. Continue to stir your eggs. Take them off heat for 30 seconds, then back on the heat for 30 seconds. Repeat this for 2-3 minutes, or until they start to harden up but are still silky
12. Add your cream to the eggs along with the bacon, mushrooms and spinach
13. Remove them from the heat just before they are finished and season to your liking with salt, pepper and paprika
14. Pack your eggs into the croissants, and lightly press on them to hold the eggs in
15. Fry the croissants for 2 minutes each side, or until they become golden brown
16. Serve, and enjoy!