1 tbsp Milk
1 tsp Ground Cinnamon, optional
12 Rashers of Streaky Bacon
2 tbsp Butter
1 tsp Salt
1 tsp Pepper
Drizzle of Honey to serve
Heat the oven to 220°C/200°C Fan/Gas mark 7 and place the rashers of streaky bacon onto a baking tray and bake for 10-12 minutes until crispy.
In the meantime beat the eggs with the milk, cinnamon (if using), salt and pepper and then pour onto a plate.
Next slice the croissants in half lengthways and then place them onto the egg mixture to soak it up for a minute. Then turn them over so both sides of the slices of croissant have absorbed the egg mix.
Melt the butter in a frying pan and then place in the croissants and fry for 3-4 minutes on each side until the egg is cooked through (the croissant will feel slightly firmer).
Serve with the crispy bacon, a handful of blueberries and a drizzle of honey.