8 short-cut rashers bacon
1 tsp olive oil
1⁄4 cup whole-egg mayonnaise
4 ciabatta or pane di casa rolls, split, toasted
8 slices Swiss cheese
1 avocado, flesh sliced
Smoky barbecue sauce, to serve
Heat a large non-stick frying pan over a medium-high heat. Add bacon and cook for 3 minutes on each side or until lightly browned. Set aside and keep warm.
Add oil to pan over a medium-high heat. Crack eggs, 1 at a time, into pan and cook for about 2 minutes or until whites have changed from translucent to white in colour. Flip eggs and cook for a further 30 seconds for a slightly runny yolk, or until cooked to your liking.
Spread 1 Tbsp of the mayonnaise inside each roll. Put 2 slices of cheese onto each roll base. Top each with 2 bacon rashers, 1⁄4 of the avocado and 1 egg. Drizzle with sauce. Add each roll top and serve.