Serves: 2

I’m not sure how Christmas croissant breakfast will be the same for us after eating this. Usually a loaded croissant is a yearly treat but it made it on the menu twice this year.

This breakfast sandwich is seriously good. Better than you think it will be.

The old bay seasoning brings a warmness to the sambo that’s met with the creaminess of the egg and mayo with the crispness of the lettuce giving it the final flare.

Do yourself a Sunday favour.

Ingredients

2 croissants
2 eggs
4 Rashers bacon
Butter
Old Bay seasoning
Olive oil
2 pieces of romaine lettuce
4 Slices of tomato
2 slices of cheddar cheese
Salt

Old Bay Seasoning

1 tsp celery salt
1/4 tsp smoked paprika
1/4 tsp cayenne

Spicy mayo

2 tbsp mayonnaise
2 tsp Sriracha
1/4 lemon
Old Bay Seasoning

Method

1. Mix together the Old Bay seasoning and keep aside.
2. Add mayo, Sriracha and about a teaspoon of Old Bay. Squeeze the lemon and mix. Taste and adjust with Old Bay and Sriracha to suit your spice levels!
3. Turn heat to medium-high heat and add bacon. Add a touch of pepper and Old Bay as it cooks in pan. Remove from pan on to plate or bowl with a paper towel. Keep the drippings in the pan.
4. Add a knob of butter into pan. Season the butter with a pinch of Old Bay. Once butter mixture is browned, crack and add the eggs. Take pan off heat so that egg cooks evenly. Add a touch of Old Bay on top of egg that’s frying. As it. cooks, you can lightly baste the egg with the butter sauce in pan to further cook.
5. Heat another pan to high heat. Add sliced croissant slice side down until nice browned.
6. On plate, put the bottom of croissant and put a thin layer of mayonnaise, followed a layer of lettuce (chopped to fit the croissant) and dust with some salt. Then add tomato and cheese. Put a layer of mayo on top of the cheese and add the bacon on top of that followed by the fried egg. Put a dash more mayo around egg and top with your other layer of the croissant!