Published Thursday, 24 September, 2015 by George
Using a pair of scissors cut the 2 rashers of bacon into small square shaped pieces.
Once the bacon has been cut into size, line the grill with foil (no mess <3), and place the bacon under the grill.
Whilst the bacon is cooking, grab a pint glass a punch a hole into the bread. Butter one side of the bread and place in a frying pan on medium heat and leave to turn golden.
Once the bread is golden on one side add a knob of butter and melt, turn the bread over and start to cook the other side.
Now the bread has been cooked on one side and has been flipped over, crack the egg into the hole in the middle (if you get any she'll in the egg use the reaming egg shell to scope it out).
Depending on the frying pan you will now need to cover it, for this you can use a plate or a lid if you have one. Lower the heat to ensure the bread doesn't burn and that the egg is cooked.
Take the bacon out from under the grill, shake the foil to release the bacon. Take the egg in toast out of the frying pan and begin to plate up. Sprinkle the bacon over the egg in toast and top with chives and season with salt and pepper to taste.