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