I am the world's expert on croissants and they are to be eaten properly on their own taste and structure, preferably from a proper parisian baker, on your way to work, no added ingredients please!
and a proper fry up washed with mugs of tea.
and one that has done it for me is good arabic bread dipped with olive oil, with feta cheese, on the side, a tomato or two and perhaps a few grapes.