Boil the spinach leaves in salted water for three minutes, then remove them from the heat, drain the water, and set them aside. Once the spinach is cool to the touch, use your hands to squeeze out any excess water, and then roughly chop it.

In a small saucepan, melt the butter and then add the flour, stirring until it forms a roux. Gradually add the milk while stirring constantly to avoid any lumps, preferably using a whisk. Add the Dijon mustard, salt, and pepper for seasoning. Once the raw flour taste has been cooked out, set the mixture aside for assembly later.

Place a non-stick frying pan over medium heat and add a small amount of vegetable oil. When the pan is hot, add slices of D'Orsogna Shortcut Bacon and cook them for 2-3 minutes on each side, until they turn golden and crispy. Once the bacon is crisp, transfer it onto kitchen paper to absorb any excess oil.

When you're ready to serve, apply butter to the outer sides of the sandwich and fry it in a skillet over medium heat until it turns golden brown. While the sandwich is cooking, fry one egg for each sandwich making sure to keep the yolk runny.

After toasting the bread slices, start assembling the sandwiches. Begin by spreading a layer of spinach on one slice of bread, then add another slice of bread on top of it. Next, spread the Béchamel sauce, crispy bacon, and a fried egg over the top of the bread. Repeat this process for each sandwich until they are all fully assembled and ready to serve.