Mix two eggs with a Tablespoon of water, sea salt and ground pepper together in a small bowl.
Heat a small {8-inch} non-stick pan over medium-high heat.
Add the eggs to the pan. As the eggs start to bubble, slide a spatula around the outer edge of the pan and gently push the eggs forward, then tilt the pan to move the uncooked eggs to the outside edge and fill the void.
Once the eggs are set, and no longer runny, flip the entire egg over to cook the other side.
Once the second side is cooked, fold the egg in half and place on a plate.
Top egg with two slices of bacon and some finely grated cheese. Cover with foil until ready to serve.
Slice croissants in half and place on an ungreased skillet to grill/toast until golden brown.
Place egg on top of toasted croissant and top with lettuce/tomato/mayonnaise if desired.
Notes
You can also fry 4 eggs at one time in a 12-inch skillet. Cut the mixture in half before flipping to the other side.