Fry 2 eggs and a pack of bacon (scissoring the strips in halves might be better for eating-convenience, if they are manageable before).

Carefully separate the buns and add a bit of garlic dressing (they can get toasted like 1-1,5 minute on 200 degrees Celsius on circulating heat, beware they burn incredibly quickly then tho so there is no margin for error - you should stand there and wait because already at 2 minutes they might start releasing smoke which sets of the fire alarm, but toasting is not completely necessary).

Add tomato slices to the bottom, then add churned pepper and churned Himalayan salt (according to the Italian sandwich principle of using spice in several layers, or else parts of it will get bland).

Fry the eggs until they are completely cooked then break the center and even possibly several more points with the spatula to make sure everything inside it is cooked with no running yellow liquids, then add the eggs to the burger fundament.

Drain oil off'o' the bacon with a metal sieve over the sink and shake the sieve a bit, then add the bacon and add some regular fine-grained salt and pepper

Optional: Rather making the eggs into scrambled eggs and adding a five-finger pinch of grated cheese into the scrambled egg mix so it melts, plus adding finely sliced fresh iceberg lettuce (it is extremely important that it is finely sliced with <1cm strips) and finely sliced red onion to the bottom bun and adding the tomatoes on top of the scrambled eggs and bacon is more like the original recipe and can be outstanding.

Additionally: Cut tomato stores very poorly and you'll likely be left with a half, but cutting that in 2 boats and adding some fine-grained salt makes them edible and can be eaten afterwards when you tidy up in the kitchen, tho to a minor degree it can detract from the experience - if you're saving it you can also cut it into dices and just keep it in your fridge in a container for the same day to just toss in sum dinner, as there's a lot you can add that too. Over a day storage gets nasty.