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 ...
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