Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Shape dough into a loaf and place in a loaf pan for another 30 minutes, covered. Bake on 400* for 30 minutes or until internal temperature reaches 200*. Let cool for 1 hour. Slice loaf into 12 slices.

Using a circle cookie cutter or the rim of a glass, cut a circle out of the center of one piece of bread. Keeping the circle inside of the bread, smear softened butter on one side of the bread.

Slice your piece of bacon in half. On a small skillet, cook your pieces of bacon until crisped to your liking. Remove bacon from skillet. Place bread, including circle piece, butter side down on the hot skillet. Toast until golden brown. Remove bread from skillet.

Lower the heat to medium and let the skillet cool slightly. Place 1 tbsp of butter onto the skillet and mix in the spicy chili. Smear this mixture around the pan so the bread will fit ontop of it. Place the bread, untoasted side down, into the chilli. Remove the center of the bread and toast alongside the bread. Crack an egg into the empty center of the toast. Place the crispy bacon pieces ontop of the bread. Cover the skillet with a lid and let cook for about 2 minutes or until all of the egg whites have turned opaque. Sprinkle with fresh parsley & enjoy!