1. Bake the bacon until crispy in the oven at 185 °C for approx. 15 minutes. Let it drain on paper towels.

2. Slice the bun in half and toast the cut sides in a little butter in a pan until golden.

3. Whisk the eggs together, season with salt and pepper.

4. Heat a little butter in a pan and cook the eggs over medium/high heat. When the eggs start to bubble, begin folding them into a "tornado style" omelet.

Assembly

1. Place the egg mixture on the bottom bun and add bacon (optionally rolled into a ball) and 2 slices of cheddar.

2. Place the burger (without the top bun) into a salamander broiler at high heat until the cheese starts to bubble (approx. 30 seconds).

3. Remove the burger and top with finely chopped chives, chili mayonnaise.

4. Spread onion marmalade on the top bun and assemble.


tip for extra cheesy goodness:
1. Wrap the burger in parchment paper and cut it in half.
2. Place a slice of cheese on each half and put it under a salamander broiler with the cut sides facing up for 30 seconds.
3. As soon as the cheese has melted, you can press the halves together and create the iconic "cheese pull."