Prepare the Avocado: Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of salt, and a good crack of black pepper. Gently mash with a fork until it's slightly chunky. Set aside.

Cook the Bacon: Place a large, non-stick frying pan over a medium heat. Lay the bacon rashers in the cold pan in a single layer. Cooking from cold helps render the fat slowly, resulting in perfectly crisp bacon. Cook for 8-10 minutes, flipping halfway through, until golden and crispy. Transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pan.

Toast the Buns: While the bacon cooks, spread the softened butter on the cut sides of the brioche buns. Once the bacon is done, place the buns cut-side down in the hot bacon fat. Toast for 1-2 minutes until golden brown and lightly crisp. This is my secret to an incredibly flavourful bun! Remove from the pan and set aside.

Cook the Eggs: Reduce the heat to low-medium. Crack the eggs directly into the same frying pan. For that perfect jammy yolk, I find it's best to cook them gently. Fry for 3-4 minutes, or until the whites are set but the yolks are still runny. You can baste them with a little fat from the pan or cover the pan with a lid for the last minute to help the tops cook. For more details on egg safety, the Food Standards Agency provides excellent guidance.

Melt the Cheese: During the last minute of cooking the eggs, lay a slice of cheddar on top of each one. The residual heat will make the cheese get gloriously melty over the egg.

Assemble Your Sandwich: Now for the best part! Spread the mashed avocado on the bottom half of each toasted bun. If you're using the spicy mayo, spread it on the top bun. Place two rashers of crispy bacon on top of the avocado. Carefully slide a cheesy egg onto the bacon, then place the top bun on. Serve immediately while everything is warm and wonderful.