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, ...
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