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1
Preheat the oven to 350F.
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2
Lay the bacon on a rimmed baking sheet and cook in the oven for 10 to 20 minutes, depending on how crisp you like your bacon.
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3
Remove the pan from the oven and use tongs to transfer the bacon to a paper towellined plate to drain and cool.
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4
Set aside.
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5
Reduce the oven temperature to 200F.
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6
Pour the water and vinegar into a large pot and bring to a boil over high heat.
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7
Reduce the heat to medium and use a slotted spoon to gently lower the eggs into the boiling water.
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8
Simmer the eggs (reduce the heat to medium-low if necessary) for exactly 12 minutes.
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9
While the eggs cook, set the croissants on a rimmed baking sheet and place them in the oven to warm (reassemble the croissants so they are wholeyou dont want the interior to get toasty and hard).
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10
Transfer the cooked eggs to a sieve and place them under cold running water until theyre cool enough to handle (you dont want the eggs to be coldthey need to be warm).
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11
Peel the eggs, place them in the bowl of a food processor, and puree until theyre creamy.
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12
Add the mayonnaise, season with salt and pepper, and continue to process until the mixture is well combined.
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13
Divide the egg salad among the bottom halves of each croissant.
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14
Top each with 4 pieces of arugula and 2 pieces of bacon.
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15
Cover with the top halves of the croissants and eat immediately.
