Preheat the grill to hot. Grill the bacon for 2-3 minutes on both sides until golden and crispy. Toast the bread until golden brown, then arrange the bacon on top. Top with a little spinach and drizzle the olive oil on top.
Season, then carefully position an egg yolk on top in the centre. Return to the grill until the yolk is set and cooked, but still runny. Transfer carefully to serving plates and burst the yolk so that it runs over the open sandwiches.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.