Mix the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, sriracha, chopped gherkins, and smoked paprika until smooth. Set it aside. This can be done ahead of time to let the flavours meld.

Cook the Bacon: Place the bacon rashers in a single layer in a large, cold frying pan. Turn the heat to medium and cook for 8-10 minutes, flipping once, until the fat has rendered and the bacon is perfectly crispy. Transfer to a plate lined with kitchen paper to drain.

Toast the Buns: Do not discard that precious bacon fat in the pan! It's pure flavour. Slice your brioche buns in half and place them cut-side down in the hot bacon fat. Toast for 1-2 minutes until they are golden brown and slightly crisp. Remove and set aside.

Prepare the Eggs: In a medium bowl, gently whisk the eggs, whole milk, chopped chives, a good pinch of sea salt, and a few grinds of black pepper. Be careful not to over-whisk; you just want to break up the yolks and combine everything.

Scramble the Eggs: Wipe the frying pan clean, then melt the butter over a low-medium heat. Pour in the egg mixture. Let it sit for about 30 seconds until the edges just begin to set. Using a spatula, gently push the eggs from the outside of the pan towards the centre. Continue this slow pushing motion for 3-4 minutes. What works best for me is keeping the heat low; it's the secret to creamy, soft curds rather than rubbery eggs.

Add the Cheese: When the eggs are about 90% cooked but still look glossy and a little wet, remove the pan from the heat entirely. The residual heat will finish the job. Sprinkle over the grated Cheddar and gently fold it through until the cheese gets gloriously melty.

Assemble Your Breakfast Sandwich: Now for the best part. Spread a generous layer of the secret sauce on the cut side of both the top and bottom buns.

Build and Serve: On each bottom bun, pile on a quarter of the cheesy scrambled eggs. Top the eggs with two rashers of crispy bacon, then place the top bun on. Give it a gentle press and serve immediately while everything is warm and delicious.