- 2–4 bacon rashers
- 2 T canola oil
- 3 free-range eggs
- Boerenkaas cheese, a few slices
- 2 slices bread
- Honey mustard, for serving
- Pesto or sriracha sauce, for serving
Cook bacon in a pan over a medium heat on both sides until just crisp. Set aside.
Add oil to the same pan and crack in eggs. Just before the egg whites set, stir through the yolks using a fork or chopsticks to create a marbled effect.
Flip the eggs and cook for another 30 seconds.
Place a few slices of Boerenkaas cheese, or any cheese of your choice, on a slice of bread (we used a croissant-style bread) and spread with a generous layer of honey mustard.
Top with the bacon and egg, pesto or sriracha mayo (as on the cover), and the top slice of bread.