Makes 2 deliciously legendary sandos

Method

1. Heat the oil in a large non-stick fry pan over medium heat. Once warm, add the bacon rashers and 1 tbsp water. Cook on each side for 3-5 minutes, or until crispy (or however you like your bacon).

2. Remove the bacon from the pan (but keep the pan on the heat) and place on top of some paper towel (this will absorb any excess oil).

3. If the pan is looking dry, add a smidge more oil, then place each slice of bread in the pan to toast in the bacon fat. Allow to toast for 1-2 minutes before flipping and toasting the other side.

4. Remove the toast from the pan (but keep the pan on the heat) and place on a chopping board.

5. Once again if the pan is looking dry, add a smidge more oil. Then, one at a time crack the eggs into the pan to fry. If you have a lid that fits the pan, you can place this over the top now so that the egg cooks evenly and you don’t need to flip them. If not, just keep frying them on one side until the white has just about set (it’s set when it’s turned white and is no longer see through) - you can then flip the egg over to quickly fry the other side (about 5-10 seconds depending on how runny you like your egg).

6. While the eggs are cooking, spread one side of all 4 slices of toast with some mayonnaise. Drizzle some BBQ sauce and sriracha (if using) on one side of 2 slices of toast.

7. Top the toast with the spinach leaves, followed by the cheese slices and crispy bacon.

8. Once the eggs are cooked, remove them from the pan and place them straight on top of the bacon. Top with the other slices of toast and enjoy!