Savory Croissants with Scrambled Eggs, Labneh and Greens

Croissants are the ultimate breakfast/brunch luxury. Here is a fun way to give them a savory twist with creamy eggs, tangy labneh and lots of greens.

As much as I love porridge bowls, banana pancakes, baked carrot cake oatmeal and rye bread sandwiches, croissants play in a breakfast league of their own – they are so buttery, flaky, crunchy and the fact that it takes hours and hours to make them also makes it feel more special eating them.

• 2 croissants
• 3 eggs
• salt
• butter
• black pepper
• 1 avocado
• 1 tomato
• labneh cheese (can be replaced with drained yogurt, goat's cheese or cream cheese)
• 1 tbsp hemp seeds
• 1 handful lamb lettuce
• 1 dill sprig