Level up your croissant indulgence in a hearty breakfast featuring buttery croissants topped with crispy bacon, fresh tomatoes, and a perfectly runny egg. Start your day right with fresh ingredients, crafting a wholesome and satisfying meal.

Ingredients

2 Butter Croissants
3 eggs
1 tbsp milk
6 slices Bacon
2 tomato, sliced
Salt and ground pepper

Directions

Allow the frozen butter croissant to defrost for 40-50 minutes at room temperature.
Beat one egg with a spoonful of milk in a small bowl to create an egg wash.
Gently brush the egg wash over the surface of the defrosted croissant using a pastry brush.
Preheat your oven to 160-170°C (320-338°F).
Place the prepared croissant on a baking sheet and bake for 18-20 minutes or until golden brown and puffed up.
While waiting, fry the other two eggs sunny-side up, and add salt & pepper to taste.
Then, fry the bacon slices.
Take out the baked croissant from the oven.
Cool slightly for about 10 minutes before slicing.
Cut the croissant in half lengthwise.
Place the fried bacon, sliced tomatoes, and sunny-side-up egg on one half of the croissant.
Top with the other half of the croissant to complete the sandwich.