Bacon & Swiss Croissant Recipe

Prepare bacon

Heat a large skillet over medium heat. Arrange the bacon in a single layer without overlapping. Cook, flipping occasionally, until bacon is deeply golden and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet and discard excess (or wipe skillet and add neutral oil if you prefer).

Slice croissants

While the bacon cooks, carefully slice each croissant horizontally into a top and bottom half. If croissants are very fresh and soft, chill 10 minutes to make slicing easier. Spread 1/2 tablespoon butter evenly on the cut side of each croissant half (about 2 tbs butter per croissant in total).

Cook eggs over-medium

Wipe the skillet clean or use a separate nonstick pan and warm over medium-low with 1 teaspoon neutral oil. Crack one egg into a small bowl and gently slide into pan; repeat for the second egg. Season each egg with a pinch of kosher salt and a few grinds of black pepper. Cook until the whites are set but yolks remain slightly runny for over-medium—about 3–4 minutes. If you prefer slightly faster even cooking, cover the pan for the last 30–45 seconds to set the tops without fully hardening yolks. Remove eggs to a plate and tent loosely with foil.

Grill croissants butter-side down and melt cheese

Wipe the skillet (or use a clean skillet or griddle) and heat over medium. Place croissant bottoms butter-side down in the pan and grill until golden and crisp, about 1–2 minutes. Flip bottoms briefly to warm interior (10–15 seconds) then return buttered side down. Top each croissant bottom with two slices of Swiss cheese. Immediately place 3 slices of cooked bacon on top of the cheese (arrange to cover). Lower heat to medium-low and cover the pan with a lid for about 1–2 minutes until cheese melts. Meanwhile, spread 2 tablespoons pesto mayo evenly on the inside of each croissant top.

Assemble sandwiches

Remove the melted croissant bottoms from the skillet. Place one over-medium egg on top of the bacon on each sandwich. Season each egg with a small pinch of salt and a few grinds of pepper. Place the pesto-mayo–slathered croissant tops over the eggs to finish each sandwich.

Finish and serve

If desired, return the completed assembled sandwiches to the skillet for 15–30 seconds butter-side down to warm through and slightly compress the sandwich. Transfer to a cutting board and let rest 30 seconds, then serve hot. Serves 2.