This brunch dish is so good you'll want to make it for dinner too.
NAKED infusions Black Silk Esspresso Salsa
Sabrosa Salt Company Fired Up Salt
Rockin' Rubs Sweet Fire Blend
1 strip bacon
1 green onion sliced
1/4 cup freshly shredded cheddar cheese
Slice the croissant in half. Using a rolling pin, flatten out the croissants
Fry the bacon on medium high heat until crispy. Then take out and place on paper towels, leaving the bacon grease in the pan.
Beat one of the eggs and add a pinch of Sabrosa Fired Up Salt and a sprinkling of the green onion. Then fry the egg on medium heat in the bacon grease until fluffy. Remove and place on a plate.
Cut egg in pieces so it fits on the croissant. Then layer egg then bacon, then sprinkle most of the cheese (leaving some for the top of the roll later), a generous drizzle of the Naked Infusions Salsa and some more green onion (saving some for garnish).
Carefully roll the croissant.
Beat the second egg with a pinch of Rockin Rubs Sweet Fire Blend
Heat the pan on medium high heat. If there isn't enough bacon grease still, you may need to add a tbsp of butter.
When pan is hot enough, dredge the croissant roll in the egg and place directly into the hot pan and fry on all sides until egg is cooked (about 1-2 minutes per side.)
Serve with more salsa, cheese and green onion.