Turn oven on to 180° C. Place bacon on a baking sheet with baking paper. Place in oven (don't worry too much about pre-heating unless you have a slow oven).

Set 10 minute timer for the bacon. Cut bread rolls in half, butter the cut sides, and set aside. At 10 minutes use tongs to turn bacon over and place bread rolls on a rack in the oven. Set another 10 minute timer for bacon and rolls. See step 3 for what to do at end of timer, but continue on to step 4 while the bacon and rolls bake.

At 10 minutes turn off oven. Place cheese slices on top halves of rolls and close oven for 1 minute to let melt.

Put a small-medium size frying pan on low-medium heat. Add about a tablespoon of olive oil.

While the pan heats, crack eggs into bowl. Add salt & pepper to taste and as cayenne pepper if you like a bit of spiciness. Whisk well with a fork.

Pour the eggs into the frying pan. With a spatula continually scrape the eggs into the center of the pan as they cook. Once they are cooked enough to stay in the center flip them over and turn off the pan. This will allow the gooey top to just cook without letting the eggs get too dry.

Line a plate with paper towels or napkins and place the bacon on top to show the grease to be soaked up. Dab the tops with a spare paper towel or napkin.

Place a piece of bacon on each of the bottom halves of bread. Portion off the eggs equally between the rolls with a spatula, placing the eggs on top of the bacon. Place a second piece of bacon on top of the eggs. Add a swirl of barbecue sauce, if desired. Close the rolls and serve!