Ingredients:

· 2 tablespoons Dijon mustard

· 2 tablespoons salted butter

· 2 tablespoons honey

· 4 large croissants

· 8 slices cheese

· ½ pound deli-sliced meat of choice

For the eggs:

· 5 large eggs

· Splash of milk

· Salt and pepper to taste

· 1 tablespoon butter

· Fresh chives for garnish, optional

Method:

Preheat oven to 175°C. Combine Dijon mustard, butter and honey in a small bowl. Microwave for about 20 seconds until butter is melted; stir to combine. Use a serrated knife to slice the croissants in half horizontally. Brush the mustard butter over the cut sides of the croissants. Layer the bottoms of the croissants with a slice of cheese, meat and a final slice of cheese. Add the tops of the croissants and place on a baking sheet. Bake in the preheated oven for 10-15 minutes, until the cheese is melted and the tops of the croissants are golden.

While the croissants bake, whisk together the eggs and milk with a splash of salt and pepper. Melt the butter in a non-stick skillet over medium heat. Add the eggs and cook to a soft scramble, about two to three minutes. Transfer to a bowl. After removing the croissants from the oven, add cooked eggs to each sandwich. If desired, garnish with fresh chives.