Full English Candied Croissant

Preheat oven to 400F. Place bacon on a parchment-lined baking sheet and bake for 20-30 minutes, until crispy. Remove & place on a paper towel-lined plate. Set aside.

Meanwhile, heat olive oil in a large pan over medium-high, then add the mushrooms. Cook, for about  5 minutes - until mushrooms start to brown. Once browned, season with 1 tsp salt and black pepper. Add in thyme leaves. Cook for 3-5 more minutes, until deep golden brown. Set aside.

Place cherry tomatoes on a parchment-lined baking sheet. Evenly coat with remaining 1 tbsp  olive oil, plus 1 tsp salt. Put in oven to roast for 10-15 minutes, until very tender. Remove and set aside.

In a small pot over high heat, heat baked beans until bubbling. Set aside.

Heat cooking spray in a large pan over medium heat. Crack eggs and cook until sunny side up.

Using a rolling pin, roll the croissants out until flattened and thin. Evenly spread butter on each side of both croissants.

Heat a large pan over medium-high. Add the croissants and cook for about 5 minutes, or until golden on one side. Flip the croissants and drizzle the honey evenly over the tops. Once the other side is golden brown, about 5 minutes, flip again so the side with the honey is face-down. Cook until deep golden brown and caramelized, about 3 minutes.

Divide cooked bacon, sautéed mushrooms, roasted tomatoes, baked beans, and sunny side up eggs - place on top of the candied croissants. Garnish with chives and enjoy!