Preparation

• Slice the croissants in half lengthwise. Place them on a baking tray lined with parchment paper.
• Add mozzarella and cheddar cheese to the bottom halves, and brush egg wash on the tops. Bake in a preheated oven at 375°F (190°C) for 6-8 minutes, until the cheese melts and the croissants are golden and toasty.
• Meanwhile, whisk the eggs with salt. In a medium pan, melt butter over low heat and pour in the eggs. As the edges begin to set, gently swipe with a rubber spatula allowing the uncooked egg to spread around the pan. Continue pushing and folding the eggs until they are almost cooked.
• Turn off the heat and remove from the stove, avoiding overcooking, as the residual heat will finish the cooking process. Cover with a lid for 1-2 minutes.
• In the same pan, in the remaining butter cook the mortadella slices, overlapping two slices per side. Once crispy on the bottom, flip them, sprinkle mozzarella on top, and cook until the second side is crispy.
• Divide the scrambled eggs evenly between the two croissants, layering them on top of the melted cheese. Place two overlapped mortadella slices on each croissant, over the eggs.
• Add a handful of arugula to each sandwich. Smear pesto sauce under the croissant tops and close the sandwich.
• Your croissant breakfast sandwiches are ready to serve! Enjoy warm.