1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the softened butter and honey until fully combined and smooth. Set aside.
3. Slice each croissant horizontally, creating a top and bottom half. Spread a generous tablespoon of the honey butter on the inside of each croissant half.
4. Place the bottom halves on the prepared baking sheet. Layer each with a slice of sharp cheddar cheese and a slice of tomato if using.
5. Place the croissant tops on the assembled bottoms and press gently to close.
6. Bake the assembled croissants in the oven for 8-10 minutes, or until the cheese is melted and the croissants are warmed through.
7. While the croissants bake, heat a skillet over medium heat and add a small amount of butter or oil.
8. Crack the eggs into the skillet and cook to your preference—over easy or sunny side up works best for this melt. Season with salt, pepper, and fresh thyme if using.
9. Once the croissants are out of the oven, carefully place an egg on top of each croissant melt.
10. Serve immediately, letting the warm yolk mingle with the honey butter and melted cheese for that perfect bite.

One memory that always surfaces when I make this recipe is the way Ouma and I would race to claim the last croissant melt, each of us insisting it was the best one. The moment the yolk breaks and mingles with the honey butter is pure magic—Mama Lou’s kitchen was always filled with laughter and the comforting sounds of sizzling eggs and crackling croissants.