4 medium-sized croissants
2 plum tomatoes, thinly sliced
4 eggs
1 tablespoon milk
Salt to taste
Pepper to taste
1 1/2 teaspoons butter
4 slices Havarti cheese, cut in half diagonally

Preheat oven to 350 degrees F. Cut croissants in half lengthwise and place bottom halves on a baking sheet. Place 2 plum tomato slices evenly on each croissant bottom.

In a medium bowl, combine eggs, milk, salt, and pepper; mix well.

In a medium skillet, melt butter over medium heat; add egg mixture and scramble until firm but not browned.