This recipe is from my friend, Connie, who knows that my favorite meal is breakfast and that I don't consider it breakfast if it doesn't contain eggs!

Florentine Ham & Egg Croissants

1 croissant, split
1 T butter, softened
2 C fresh baby spinach leaves
4 thin slices Black Forest ham
4 eggs
salt and pepper
4 T heavy cream, divided
1/4 C shredded Swiss cheese (or a little more)

Preheata over to 350.  Toast croissant halves till lightly brown.  Butter the halves and set aside.  Place spinach in lg colander in sink.  Pour boiling water over until leaves are wilted.  Drain and shake to remove excess water.

Lay each croissant half in small, ovenproof baking dish.  Top with ham, then spread spinach evenly over each.  Crack 2 eggs for each half and gently place on top of spinach.  Season with salt and pepper.  Drizzle each half with 2 T of the cream, sprinkle with cheese.  Place in oven for 8-10 minutes or till eggs are done to your liking.