Cut the green parts of the leeks off, leaving only the whites. Then cut them in half then slice them in about 1/8" strips, put them in cold water, and swish them around a bit with your fingers to clean them and get the dirt out. Drain them and set them aside to dry.

Heat a pan on medium heat, dice the bacon, and fry it up till its crispy. Scoop out the bacon and let it drain on paper towel. Get rid of most of the bacon fat.

When the leaks are at least mostly dry, add them to the pan and saute for about 3 minutes. Add the garlic and saute for another minute or so.

Add all the chopped mushrooms and saute for about 10 min till mushroom have cooked down.

While mushroom are cooking slice your croissants in half.

Add the chicken broth and scrape up the brown parts on the bottom of the pan.

In another pan get ready to cook your eggs. Heat your pan to medium and when you have put the asparagus in with the mushrooms, spray a little oil in the pan and crack your eggs in and cook them to your desired doneness. We like our whites fully cooked and the yolks a little runny.

Add the asparagus and saute for 2 mins or until they are just tender. Take off the heat.

To assembe, place the mushroom mixture on the croissant, grate a little cheese on top if you like, and then add the egg.

Season with salt and pepper and Serve!