Preheat the oven to 200°C and warm the croissants for 5 minutes.
Split the croissants in half. Set the top halves aside and spread the bottom halves with a little wholegrain mustard and top with sliced gruyère – toast the cheese croissant halves until bubbling.
Meanwhile, poach the eggs in boiling water for 2-3 minutes. Drain on kitchen paper.
Top the cheese half with a poached egg and slices of Parma Ham then finish with the top croissant half.
Recipe courtesy of Parma Ham