Simply, this is the best breakfast sandwich I've ever had. It's a flavor explosion. You won't be disappointed. This recipe serves two.
Make the bacon on the stove top following the directions on the package. Center cut bacon is meatier and leaner so the cooked bacon is large and flavorful, rather than charred and crispy. Set aside.
Toast four thin slices of whole grain sourdough bread. Fry two eggs over easy using butter (or Pam Olive Oil Cooking Spray). Lightly butter the toast and spread with fig preserves. Gently lay one egg atop each slice of toast. Place roughly one and a quarter pieces of bacon on top of each egg. Crumble the stilton over your masterpiece and heat one open-face sandwich at a time in the toaster oven to melt the cheese.