Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Toast the 2 english muffins (对半切): While the 4 slices of bacon cooks, split and toast the 2 english muffins (对半切) until golden and crisp. Set aside.

Fry the 4 eggs: Return the Skillet to medium-low heat and add the 1 tbsp unsalted butter, swirling to coat. Crack the 4 eggs into the pan, spacing them apart. Season with 1 tbsp unsalted butter and ¼ tsp salt. For a runny yolk, cook uncovered for about 2 minutes. For a set yolk (great for sandwiches), place a lid or plate over the Skillet for the last 60–90 seconds to steam the tops. The whites should be fully set with no translucent spots.

Melt the 2 slices of american cheese, 切片: In the last 30 seconds of 4 eggs cooking, lay a slice of 2 slices of american cheese, 切片 directly on top of each 4 eggs. Cover the pan again briefly until the 2 slices of american cheese, 切片 is melted and gooey.

Spread and assemble: Spread 1 tbsp mayonnaise on the cut sides of the toasted 2 english muffins (对半切) if using. Add a few drops of 1 tsp hot sauce if desired. Place the cheesy 4 eggs on the bottom half of each 2 english muffins (对半切), then top with 2 slices of 4 slices of bacon. Close the sandwich with the top 2 english muffins (对半切) half.