Cook the bacon: Heat a small skillet over medium heat. Add the bacon slices and cook until crispy, about 4–5 minutes per side depending on thickness. Remove bacon and place on paper towels to drain excess fat. Keep the skillet — you’ll use the bacon fat for extra flavor.

Whisk the eggs: In a bowl, whisk together the eggs, heavy cream (or milk), dried herbs, salt and pepper until smooth and slightly frothy.

Make the “buns”: In the same skillet (with a tablespoon of reserved bacon fat or butter), pour half the egg mixture, tilting the pan to spread evenly. Cook over medium-low until the edges begin to set but the surface is still soft — around 2–3 minutes. Gently flip with a spatula and cook the other side another 1–2 minutes until completely set and lightly golden. Slide the egg round onto a plate. Repeat with the remaining egg mixture — you’ll have two egg “buns.”

Assemble the sandwich: On one egg “bun,” place the crispy bacon slices (break to fit), add optional spinach or tomato if using, then top with the second egg “bun.” If you like, add a slice of cheese inside, or smear a little mustard / sugar-free mayo for extra flavor.

Serve hot: Enjoy immediately — the contrast of warm egg, crisp bacon, and any optional fillings is part of the charm.