Egg and Bacon Croissant
You’ll want to start by baking off a pack of our Bake at Home croissants and letting them cool while you prepare the other elements.
12 thick slices bacon
4 eggs, room temperature
1 bag rocket
Your favourite relish or chutney
4 tbsp mayonnaise
Preheat the oven to 180°C for 30 minutes.
In a cast iron skillet (or non-stick pan) on medium-high heat, fry bacon on one side until golden brown, then flip to do the same for the other side. Remove from the pan and crack in your eggs. Fry until egg white is cooked through and edges are crisp and brown without overcooking the yolk. Remove and set aside.
Cut open your croissants and place them face down in the remaining bacon fat to toast. Then place them in the oven to warm up, about 3 minutes.
Lather top and bottom of toasted croissant halves in mayonnaise and add relish to the bottom piece. Layer with fried bacon, fried egg and finally a handful of rocket. Carefully lid your bacon and egg masterpiece and dig in!