There are probably as many ways to make an egg sandwich as there are people who make them. But in my opinion, there is only one way to make the perfect egg sandwich. And here it is (absolutely no substitutions allowed)...
Of course you have to start with farm fresh eggs. If you don't have fresh eggs, preferably laid this morning, there's no need to read any further. You won't have a perfect egg sandwich without fresh eggs. Period. But okay, say you've got your fresh eggs. Set them aside for now.
Fry up some thick-sliced bacon (cut each piece in half) in a cast iron pan until it's crispy. Has to be in a cast iron pan to get nice crispy pieces. Remove bacon from pan and set aside.
Now fry your fresh eggs in the bacon grease. Swirl the yolks a bit to break them. Season with a bit of fresh-ground salt and pepper. Yes, must be fresh-ground.
Once you've flipped the eggs, slice up some Vermont white cheddar cheese and lay the slices on top of the eggs to melt a bit and slide a cover on the pan.
While you're doing that, lightly toast British muffins from Trader Joe's. Not Thomas' English muffins, Trader Joe's British muffins. Trust me on this.
Assemble the ingredients and enjoy the perfect egg sandwich.