Big Al’s gourmet BBQ breakfast

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1. Cook patty as per packaging.
2. To cook smoked bacon, place on lined baking tray and cook for 10 minutes at 180°C. Drizzle over 10g of maple syrup for every 100g of bacon and cook for a further 5 minutes.
3. For the crispy egg, pre-heat a pan on medium to high heat, add 1 tbsp of oil. Crack in the egg and cook until the edges go golden brown.
4. Warm croissant carrier.
5. Cook the hash brown as per packet.
6. For the assembly, slice in half lengthways, spread the BBQ evenly on both sides.
7. Cut the patty and hash brown in half.
8. Place the sausage patty halves on the bottom croissant and top with bacon slices.
9. Add the hash brown halves on top of bacon.
10. Finish with the egg and then top of the croissant.