Bacon, Egg and Cheese Croissant Sandwiches

By Sprig Originals ✓ · cooked up in Sprig

A café-counter breakfast croissant built properly at home: buttery croissants split and toasted cut-side down in the bacon drippings, thick-cut bacon rendered until it snaps, and soft eggs folded into neat squares so every bite has egg instead of a slippery yolk escape. Sharp cheddar melts under the warm top half. Store-bought croissants are absolutely the move — your job is the toast, the fold and the timing.

Ingredients

• 4 large all-butter croissants
• 8 slices thick-cut bacon
• 4 slices sharp cheddar cheese
• 1 tablespoon unsalted butter, plus more if needed

• 6 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

• 2 tablespoons mayonnaise
• 1 teaspoon hot sauce
• 1 tablespoon chopped fresh chives
• flaky sea salt

Instructions

1. Lay the bacon in a cold 12-inch skillet (nonstick or cast iron) in a single layer, set over medium heat, and cook 10 to 14 minutes, turning every few minutes, until deeply browned and crisp. Transfer to a paper-towel-lined plate. Pour off the drippings into a small bowl, leaving a thin film in the pan; reserve about 2 tablespoons.
2. Split the croissants horizontally with a serrated knife. Return the skillet to medium heat with 1 tablespoon of the reserved drippings. Press the croissant halves cut-side down in the pan and toast 60 to 90 seconds, until golden and lightly crisp — work in batches and add a little more drippings as needed. Set aside cut-side up on a board.
3. Whisk the eggs, milk, salt and pepper in a bowl for a full 30 seconds, until completely uniform and slightly frothy with no streaks of white.
4. Wipe the skillet clean, set over medium-low heat and melt the butter, swirling to coat the bottom and sides. Pour in the eggs and let them sit undisturbed for 30 seconds, then use a silicone spatula to gently push the set edges toward the center, tilting the pan so raw egg runs underneath. Continue 2 to 3 minutes, until the eggs are just set on top with a faint sheen — do not scramble or brown them.
5. Slide the flat egg sheet onto a cutting board. Cut it into 4 equal pieces, then fold each piece in on itself into a rough square roughly the size of a croissant half. This is the whole trick: folded egg stays put instead of sliding out on the first bite.
6. Stir the mayonnaise and hot sauce together and spread on the toasted bottom halves, if using. Top each with a folded egg square, a slice of cheddar, and 2 slices of bacon snapped in half to fit the footprint.
7. Set the croissant tops in place, then return the assembled sandwiches to the still-warm (turned-off) skillet, cover with a lid or foil, and let stand 2 minutes off the heat so the cheese melts and everything warms through.
8. Sprinkle with chives and flaky salt, press gently, and serve immediately while the croissant is still crisp.

Chef's tips

Nutrition (per serving, estimated)

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