Prepare the Eggs: Crack 5 eggs into a bowl, adding a pinch of salt. Whisk until smooth and set aside.

Fry the Mushrooms: Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5–7 minutes. Add minced garlic, salt, and pepper, then remove from heat.

Scramble the Eggs: Add 1 tablespoon of butter to the skillet over low-medium heat. Pour in beaten eggs, stirring gently. Cook for 10-15 minutes until creamy and slightly runny.

Prepare Croissants: Preheat the oven to 180°C (350°F). Slice the croissants open and layer the bottom halves with cheese. Bake for about 5 minutes until melted.

Assemble the Croissants: Spoon scrambled eggs into croissants, add sautéed mushrooms, and close gently.