Breakfast Croissant

• 3 large eggs • 2 croissants • 4 bacon rashers • ¼ teaspoon thyme • ¼ teaspoon dill weed • 2 thin slices Vidalia onion, cut in half crosswise • 6 thin slices tomato • 4 teaspoon shredded Romano cheese • Salt and pepper to taste • 1 tablespoon olive oil

Heat olive oil in frying pan over medium heat. Cook bacon rashers full (do not cook until crisp). Set aside (do not drain pan) In a bowl beat eggs until smooth, add thyme and dill weed. Scramble in frying same frying pan as rashers until fully cooked Slice croissants and place 2 rashers on each then layer 1 slice of onion, scrambled eggs, 3 tomato slices. Sprinkle 2 teaspoon of Romano cheese on each, salt and pepper to taste.