Open out your croissant dough and cut along the markings to make 6 triangles and brush well with beaten egg.
Lay one egg on each croissant triangle at the shortest side and roll up into a croissant shape. Try to squish the dough a little bit around the egg so that the dough sticks together and there are no open gaps in the dough.
Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
Bake in the pre-heated oven for about 10 minutes or until golden.