Breakfast Sandwich

*To make your croissant from scratch, look up at Croissant Taste Of France. For scrambled eggs, look up at French Scrambled Eggs.

Bake bacon at 450ºF/230ºC for about 15 min and drain the fat out; reserve. In a hot pan, add bacon fat and sweat onions for about 5 min on medium high heat. Add garlic and cook until fragrant. Deglaze with wine and reduce to dry. Add tomato paste, crushed tomatoes, herbs and chicken stock ; cook on low heat for about 25 minutes. Season with ketchup, salt, pepper and tabasco to taste. Keep warm.

Slice each croissant in half. Spread some tomato mixture, add cheese and place under the broiler until cheese melts positioning the sandwich from 7''/18cm bellow the flame. Add bacon, scrambled eggs and sliced avocado. Season with salt and pepper. Enjoy!