Cut the croissants lengthways. Fry the bacon until crispy. Prepare the eggs as fried eggs, turn them before the end of the roasting time so that the yolks are firm on both sides. Finally, heat the tomato slices in the pan for about a minute.
Layer the bacon, cheese, fried egg and tomato in the croissant, season with salt and pepper to taste. If you only get the thin Danish bacon instead of the thick English bacon, you should expect more than one slice per person.
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