In a mixing bowl, crack 5 eggs and whisk in a pinch of salt until the mixture is smooth and a pale yellow.

Heat a frying pan over medium heat and melt 2 tablespoons of butter. Add mushrooms and fry undisturbed until golden brown on one side (4-5 minutes). Flip mushrooms, add minced garlic, and season with salt and pepper.

Lower heat and add 1 tablespoon of butter. Pour in the beaten eggs and stir gently until set into large soft curds (10-15 minutes). Remove from heat when still slightly runny.

Slice croissants open carefully and place on a baking tray cut side up. Add cheese and bake in a preheated oven at 180°C (350°F) for about 5 minutes, or until the cheese is melted.

Fill each croissant with creamy scrambled eggs and sautéed mushrooms. Fold croissants closed and serve warm.