Heat half of the salad oil (1/2 tbsp) in a frying pan over medium-low heat. Cook the bacon until crispy and remove.

Wipe the pan clean, add the remaining salad oil (1/2 tbsp), and heat again. Crack the egg into the pan and cook over medium-low heat until the yolk is semi-soft (sunny-side up).

Slice the English muffin in half and toast for about 3 minutes until lightly browned. Spread butter on the inner sides.