Heat a pan over medium heat and add the olive oil. Place the porchetta in the pan and crisp it on both sides. Add the maple syrup, bourbon, and red wine vinegar, stirring to coat the porchetta evenly. Let it cook until the glaze thickens, then remove from the pan and set aside.

Spread a thin layer of Japanese mayo on the cut sides of the English muffin. Toast in a pan over medium heat until golden brown, then remove and set aside.

Heat a non-stick pan over medium heat and add the avocado oil and butter. Crack in the eggs and let the whites set. Lightly break the yolks and cook until they are just set. Season with salt and pepper, then transfer to a paper towel to drain excess oil.

Spread Japanese mayo on the bottom half of the toasted English muffin. Place the glazed porchetta on top, followed by the fried eggs. Add the top half of the muffin to complete the sandwich.