Prepare the bacon first. This can be done on the stove top in a frying pan or in the oven. For the stove-top, add half the bacon slices into a large frying pan and heat over medium-high heat. Bacon is best when added to a cold pan. Fry the bacon until golden and crispy and remove onto paper towels to absorb any excess oil. Prepare the remaining slices. If using the oven, line a large baking tray with foil and preheat the oven to 400F. Place the bacon onto the foil and bake for 15, until golden and crispy.

While the bacon is cooking, slice the croissant buns in half lengthwise using a serrated knife. Toast the croissants using a toaster, toaster oven or under the broiler in the oven. The bread needs to be golden and crispy. Once toasted, spread a generous amount of mayonnaise and chipotle aioli spread, if desired (recipe in blog post).

For the eggs, preheat a large non-stick frying pan and add a drizzle of cooking oil. Fry the eggs to your desired level of doneness - runny yolk or well done both work well for this recipe.

Thinly slice the avocado and use 1/4 for each sandwich. Put the sandwich together with 1 slice cheese, 2 slices ham, 2 slices bacon and 1 egg for each sandwich; season with salt and pepper to taste. For easier serving, the sandwiches can be cut in half.

If you want to make this breakfast sandwich ahead of time, put together the sandwich as usual but leave off the avocado, which you can add later or omit all together. Allow the sandwich to cool completely. Once cooled, wrap it in a paper towel first, then with plastic wrap or foil. The paper towel will absorb any moisture, keeping the sandwich fresh. When ready to enjoy, just reheat in the microwave for 30 seconds, or in a toaster oven until nice and warm.