Chocolate Croissant

Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.

Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel to drain, then crumble into pieces.

Peel and Prep the Eggs: Transfer the cooked eggs to an ice bath to cool. Once cool, carefully peel them under cold running water.

Slice each egg in half lengthwise, then remove the yolks and place them in a mixing bowl.

Make the Filling: Add softened cream cheese, crumbled bacon (reserve some for topping), salt, and pepper to the yolks. Mash together until smooth and well combined.

Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with reserved bacon, scallions, and everything bagel seasoning. Garnish with paprika if desired.

Prepare the Chocolate Croissants: Preheat the oven to 350°F (175°C). Lightly toast the croissants, then set aside.

Melt the chocolate in the microwave in 20-second increments, stirring between each, until smooth.

Spread melted chocolate inside each croissant and drizzle over the top.

Brew the Coffee: While preparing the croissants, brew your favorite coffee and add creamer and sweetener to taste.

Serve: Arrange the breakfast deviled eggs on a plate. Serve alongside warm chocolate croissants, fresh clementines, and a cup of coffee. Enjoy this sweet and savory Valentine’s Day breakfast!