Croissant filled with creamy scrambled eggs and ham

Heat the pan over low heat and cut the butter into small cubes.

Add about 5 g of butter (2 small cubes) to the pan and let it melt. In a bowl or mug, whisk the eggs with the cream.

Pour the mixture into the heated pan and stir gently for 3 minutes. The mixture should achieve a creamy consistency during this time.