Bacon Egg & Cheese Croissants

2 croissants
6 slices bacon
4 eggs
3 tsp milk
1 tbsp butter
⅓ cup cheddar cheese
SIDS SALT & PEPPER to taste

Preheat oven to 200°C.
Place bacon slices in single layer on a foil-covered baking tray.
Bake 15-20 minutes 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 150°C.
Drain bacon on a plate lined with paper towels. Keep the bacon warm using discarded foil as a tent.
While waiting for the bacon to cook, split the croissants in half. Once the bacon is done, you can use that baking tray for baking the croissant sandwiches.
Now that the bacon is done, place the butter into a frypan over medium heat.
Beat eggs, milk and SIDS SALT & PEPPER well with a fork or small whisk. Pour beaten eggs into the warm frypan and allow to set for 5-10 seconds or so.
Using a spatula, push and scrape the edges gently towards the centre 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.
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.
Notes:
⋐ Use a serrated knife to cut the croissant in half.
⋐ Be careful not to burn the butter when making scrambled eggs.
⋐ Season with SIDS SALT & PEPPER after cooking.
⋐ Use the scrape and push technique to make the scrambled eggs. Avoid just stirring as this will break up the egg creating lumps that will be dense.
⋐ Monitor the heat if necessary so that the eggs aren’t cooking too quickly or too slowly.