Split the English muffins in half. You can toast them lightly if you like them crunchy, but that’s optional.

Heat the frying pan over medium heat and add the bacon slices. Cook until crispy, turning occasionally, about 5-7 minutes. Place on paper towels to drain excess fat.

In the same pan, remove some bacon fat if necessary, then add a little butter. Crack the eggs into the pan. Fry sunny side up or scramble. Cook until the whites are set, about 3-4 minutes.

In another skillet or the same pan with bacon drippings, lightly fry the tomato slices for 1-2 minutes.

Assemble the dish by placing half of the English muffin on a plate, adding a slice of bacon, a slice of fried tomato, and topping it with the fried egg. Sprinkle salt and pepper to taste.

Repeat for the remaining muffins and garnish with fresh herbs if desired.