Croissant Sandwich with Turkey Ham and Eggs

Remove the croissants from the freezer and allow them to thaw at room temperature for approximately 20 minutes. Place them on a baking tray, leaving enough space between each one. Set the oven to its lowest temperature, place the croissants inside, and put a glass of warm water on the bottom of the oven. Leave them to proof for 90–120 minutes.

Whisk 1 egg together with the soy sauce and brush the mixture over the proofed croissants. Bake in a preheated oven at 160°C for 15–20 minutes, until golden and flaky.

Place 3 eggs and the cold butter in a small, deep saucepan. Cook over low heat, stirring continuously with a silicone spatula. Once the mixture begins to thicken, alternate between cooking over the heat for 30 seconds while stirring and removing it from the heat for 30 seconds while continuing to stir. When the eggs begin to set, add the mascarpone and remove the saucepan from the heat to stop the cooking process. Season with salt and white pepper to taste.

Slice the baked croissants and fill them with the scrambled eggs, vegetables, and pan-seared turkey ham.