From: Chefs/co-owners John Latino and Derrick Robles, The Bongo Room, Chicago. Yield: 1 serving.
1 3-oz. butter croissant
2 slices Muenster cheese
as needed, baby spinach leaves
2 tomato slices
as needed, alfalfa sprouts
3 thin cucumber sprouts
as needed, sautéed button mushrooms
1 scrambled egg
for garnish, sliced scallions
Toast croissant and melt Muenster cheese on bottom half of croissant. Layer vegetables on top half of croissant, starting with baby spinach, tomato, alfalfa sprouts, cucumbers, and sautéed mushrooms. Scramble egg until light, fluffy and firm throughout. Layer egg on top of vegetables, then garnish with sliced scallions.
PHOTO: American Egg Board