Add your bacon to a large pan over low-medium heat. Fry low and slow to render down the fat and cook until nice and crispy. Remove from pan and leave the fat. Raise heat to a medium.
Carefully and close to the pan, crack in two eggs (make sure they're spaced out). Add in butter and begin basting the egg whites. This will not only help cook the tops of the eggs, but also wrap them in all the gorgeous buttery/bacony goodness. Don't baste the yolk, you want that runny. Season with salt and pepper.
Once all of the white on both eggs are completely opaque, remove eggs from pan and crack in your second two. Repeat then remove again.
Lay your slices of bread in the pan and toast each side in the leftover oil.
Stack the sandwich in the following order: bread, chilli jam, bacon, fried eggs, chives and bread. Enjoy!
Quick Demo
Notes
a) Chilli Jam - This is a really key part of the sandwich. It balances out the saltiness of the bacon and the richness of the butter/yolk with a little sweetness and tingle of spice. You'll find it in almost all supermarkets, grocery stores or even farmers markets.b) Over easy, medium or hard - You don't have to make sunny side up eggs, you could make them over easy. To do that it's the same process up until the egg whites being NEARLY cooked. Once they're all cooked (a little ring of uncooked white around the yolk) flip them over and cook for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk if to your preference.c) Calories - per sandwich:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.