Croissants feel like the ultimate breakfast luxury that we sometimes enjoy on weekends in between other favorites like chia puddings, yogurt bowls, rye bread sandwiches and banana pancakes. Buttery, flaky and crunchy. We have quite a few good bakery's nearby so we haven't made our own croissants in years. But if you want to add your own twist you can add a savory filling to them. Here we have used creamy eggs, tangy labneh and lots of greens, inspired by croissants we have had at cafes in Australia, Capetown, L.A. 
We use pre-bought croissants here which makes this recipe very simple, but if you are looking for a little more ambitious project you can of course make your own. It's also a perfect recipe to make if you end up with one or two day-old croissants.
I (David) am making these on my instagram stories today so check it out if you want a more step by step approach for these.