Ingredients
- streaky bacon 16 rashers
- croissants 4, cut in half horizontally
- cheddar 100g, finely grated
- baked beans 400g tin
- Worcestershire sauce a few dashes
- hot sauce a few dashes, plus extra to serve
- eggs 4 (we used Burford Browns)
- vegetable oil for frying
Method
-
Step 1
Heat the grill to high and cook the bacon, turning once, until really crisp. Heat the oven to 200C/fan 180C/gas 6.
-
Step 2
Put the croissants onto a baking tray and divide the bacon, cheese and beans between the croissants bases, splashing some Worcestershire and hot sauce over each. Put on the tops and bake for 10-15 minutes or until the croissants are crisp, cheese melted and beans bubbling.
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Step 3
Fry the eggs in a little oil to your liking then drain on kitchen paper. Carefully remove the tops of the croissants, put on the eggs, replace the tops and serve.
Nutritional Information
- Kcals 817
- Fat 52g
- Saturates 21.2g
- Carbs 39.2g
- Sugars 7.7g
- Fibre 6.8g
- Protein 44.8g
- Salt 5.3g
