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Yes, the bun is a glazed donut. Yes, there's egg, bacon, and cheese inside. This high calorie Sunday breakfast is absurd and glorious in equal measure.
Slice each brioche glazed donut horizontally to form a sandwich bun, taking care not to compress the donuts.
Heat a nonstick skillet over medium-high heat and add 1 tbsp unsalted butter. Once melted, cook the bacon slices until crisp, about 3-4 minutes per side, then transfer to a paper towel.
Reduce skillet heat to medium. Add another 1 tbsp butter, then crack eggs in gently. Season with salt and pepper. Fry until whites are set but yolks remain runny, about 2-3 minutes.
Lay a slice of cheddar cheese atop each cooked egg, cover briefly to melt. Remove eggs and cheese from skillet and keep warm.
To assemble: Place crisp bacon and cheesy egg between each donut bun. Press gently, and serve immediately while warm with the donut glaze slightly melting from residual heat.
