Baked Eggs in Croissant Nests

Ingredients

• Large eggs (1 egg per muffin cup—according to the number of guests you are serving)
• Croissants
• Sea salt and freshly ground pepper
Dijon Cream Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 & 1/4 cup half & half
• 1 tablespoon chopped parsley
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper to taste