Bacon Egg and Cheese Croissants

Place bacon on a baking sheet lined with aluminum foil, and cook in the oven about 15 minutes or until desired doneness.

At the same time, slice the croissants in half using a serrated knife.

Add the olive oil to a large skillet over medium heat. Toast the croissant halves in the pan, cut side down, until the insides are golden brown.

Set aside on a wire rack to cool.

In a medium mixing bowl, whisk together the eggs, heavy cream, and salt until well combined.

Pour the eggs into the frying pan. Wait for the edges to just barely start to set.

Then using a rubber spatula, gently stir the eggs every few seconds until mostly set and with a little shimmer.

Place the double cheddar cheese slices on top of the eggs to melt.

Assemble the sandwiches and serve.

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