Roll your croissants out with a rolling pin to about a cm thickness

Cut a square of baking paper big enough to wrap around the croissant (leave a little room but you don’t want it too much bigger as it’ll have to fit in the pan!)

Place a knob of butter in the middle of the bottom half of the baking paper, place the croissant on top of the butter, add another knob of butter on top. Drizzle some honey over the top and fold the baking paper over on top

Place in a dry hot frying pan. Put something heavy on top to keep flat (I used a burger smasher but anything heavy will do!). After a few mins flip to cook the other side

Repeat for the other steps 2-4 for the croissant

Cook your hash browns (I airfryed mine!)

Melt some more butter in a frying pan and add the paprika, swirl to incorporate and add your egg. Cook to your preferred consistency

Build time! Melt the cheese on the bottom croissant under the grill, add on top the hash browns and fried egg. Finish with a drizzle of hot sauce, chives and top with the other croissant – dig in!