Ultimate Breakfast Sandwich 5 Steps
In a cold medium frying pan, lay your strips of bacon side by side (do not overlap the strips). Cook the bacon on low heat, flipping with tongs to ensure bacon is evenly cooked and golden brown, texture should be chewy (not too crispy). Once cooked, remove onto a plate lined with paper towel.
In a small bowl, whisk the mayo and Sriracha together. Set aside.
Toast your bun in the toaster or in a frying pan over medium heat, add 1 tablespoon of butter and let melt and foam, add bun cut-side down and cook until golden brown and warm. Set bun aside.
Crack eggs into a small bowl and whisk vigorously. In a clean, medium frying pan, heat 2 tablespoons of butter over medium heat until melted and foaming. Add your eggs into the pan and turn heat down to medium-low. Start stirring with a wooden spoon, while moving the pan back and forth over the heat. Once soft curds begin to form, season with a large pinch of salt and add your chives. Continue stirring constantly until eggs are cooked but still soft. Remove from heat and season with pepper if you want.
Assemble your sandwich: spread a spoonful of Sriracha mayo on the bottom bun, spread your slices of avocado so they overlap one another, pile your eggs on top, layer your slice of cheese, stack bacon and then spread more Sriracha mayo on the top bun and place on sandwich.