Sriracha Aioli: Combine mayonnaise, lime juice, cilantro leaves, sriracha hot chili sauce and dash of salt and pepper to taste. Mix until well blended. Keep refrigerated until ready to use.
Fry eggs in oil in a pan or skillet on both sides until the yolk is firm and cooked. Hold hot until ready to use.
Sandwich Build: Spread 2 tablespoons Sriracha Aioli on crown of toasted croissant. Place 1 fried egg on top of heel of toasted croissant. Top fried egg with 1 slice of cheddar cheese. Cut bacon in half and top cheese with 2 slices bacon. Top bacon with crown of croissant.