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1
Turn oven on to 180 C. Place bacon on a baking sheet with baking paper.
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2
Place in oven (don't worry too much about pre-heating unless you have a slow oven).
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3
Set 10 minute timer for the bacon.
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4
Cut bread rolls in half, butter the cut sides, and set aside.
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5
At 10 minutes use tongs to turn bacon over and place bread rolls on a rack in the oven.
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6
Set another 10 minute timer for bacon and rolls.
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7
See step 3 for what to do at end of timer, but continue on to step 4 while the bacon and rolls bake.
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8
At 10 minutes turn off oven.
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9
Place cheese slices on top halves of rolls and close oven for 1 minute to let melt.
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10
Put a small-medium size frying pan on low-medium heat.
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11
Add about a tablespoon of olive oil.
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12
While the pan heats, crack eggs into bowl.
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13
Add salt & pepper to taste and as cayenne pepper if you like a bit of spiciness.
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14
Whisk well with a fork.
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15
Pour the eggs into the frying pan.
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16
With a spatula continually scrape the eggs into the center of the pan as they cook.
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17
Once they are cooked enough to stay in the center flip them over and turn off the pan.
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18
This will allow the gooey top to just cook without letting the eggs get too dry.
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19
If the bacon & rolls are not finished yet, keep the eggs in the pan until they are done.
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20
Once the bacon and rolls are finished, pull the bacon pan out and place on a safe surface (such as stove top or counter protected by dish towels/oven mits).
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21
Put the bread rolls onto plates.
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22
Line a plate with paper towels or napkins and place the bacon on top to show the grease to be soaked up.
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23
Dab the tops with a spare paper towel or napkin.
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24
Place a piece of bacon on each of the bottom halves of bread.
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25
Portion off the eggs equally between the rolls with a spatula, placing the eggs on top of the bacon.
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26
Place a second piece of bacon on top of the eggs.
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27
Add a swirl of barbecue sauce, if desired.
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28
Close the rolls and serve!
