Croissant, bacon, egg & cheese

Place a large nonstick frying pan over a medium heat. Add the bacon and fry until crisp, 3-4 minutes each side, using a fish slice to press down and keep flat and crisp. Remove to a plate. Cut each croissant open.

Add the butter to the pan, allow to melt, then crack in the eggs, and immediately break up and scramble them with a spatula. They should still be swirled and marbled. Shape into a rough circular shape. Season, lay the cheese slices on the top, then the bacon on one half. Fold over to form a semi-circle omelette and press down to flatten with the spatula. Using the side of the spatula (or clean kitchen scissors), cut it in half in the pan.

Place half the omelette into each croissant and close. Place each croissant into the frying pan, flatten with the spatula, then turn the heat down a little and cook until a little crisped, 2-3 minutes per side.

Serve with a dash of your favourite hot sauce (ketchup is allowed), a large French press of strong coffee, a Sunday newsaper with all the supplements, and maybe Barbra Streisand and Barry Gibb gently singing Guilty in the background.