Directions

1. For the buns mix all the ingredients for the yeast mixture and let it rest for 10 minutes to activate the yeast.
2. Go in with the dough ingredients, except for the butter and knead well by hand or mixer.
3. Slowly add in the butter piece by piece until all is incorporated.
4. Cover the dough with a damp towel and let it rest for about 1 hour in a warm place.
5. For 12 balls and let it rest another time, but this time for 30 minutes.
6. Brush the buns with some egg wash and bake at 350 degrees Fahrenheit or 180 degrees Celsius for 30 to 40 minutes
7. Crack the eggs into a cold pan . Go onto the stove and in with some knobs of butter. Stir and break up the eggs. When the eggs start to cook, go off the stove for 30 seconds while whisking. Go back on the stove and turn the gas down while whisking. repeat the process and when almost done stop them from cooking and in with some creme fraiche and your seasonings
8. Layer your bacon into a cold pan and cover with water. Turn on the heat and let all the water evaporate, When evaporated the bacon will start to crisp up perfectly!
9. Make your mayo by combing the ingredients
10. Slice the brioche in half and toast in a pan with butter until golden.
11. Assemble the sandwich by spreading the mayo, followed by the eggs, some extra chives, bacon, cheese and a slice of a tomato or some avocado followed by the top bun
12. Serve and enjoy!