Bacon Egg and Cheese Croissant

Preheat oven to 400ºF/200ºC.

Place bacon slices in single layer on a foil-covered baking sheet.

Bake 15 to 20 minutes or until edges are crisp and begin to curl. I like to turn the bacon halfway through cooking.

Remove the cooked bacon from the oven and turn the oven temperature down to 300ºF/150º.

Drain bacon on a plate lined with paper towels. Discard foil.

Keep the bacon warm.

While waiting for the bacon to cook, split the croissants in half. Once the bacon is done, you can use that baking sheet for baking the croissant sandwiches.

Now that the bacon is done, place the butter into a skillet over medium heat.

Beat eggs, milk and salt well with a fork or small whisk.

Pour beaten eggs into the warm skillet and allow to set for 5-10 seconds or so.

Using a spatula, push and scrape the edges gently towards the center forming soft folds of cooked eggs.

Every 3-5 seconds or so (as the egg sets) continue scraping the cooked egg, creating more soft folds. Be sure to scrape around the edges so that the egg doesn’t dry out. Avoid stirring. Just push and scrape the egg mixture.

Adjust the heat if it’s cooking too quickly.

Remove the pan from the heat when the eggs are softly set and still runny in places.

To assemble the croissant sandwiches

Arrange three slices of cooked bacon on the cut-side of each croissant bottom. Divide the scrambled egg evenly over the bacon and top with grated cheddar cheese.

Top with the other half of the croissants. Bake for about 5 minutes until heated through, the cheese has melted and the croissant is crisp and warm.