Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp, then drain it on a rack.
Toast the English muffins until their cut sides are golden and dry at the edges.
Wipe the skillet, melt the butter over medium-low heat and set four greased 3 1/2-inch egg rings in the pan.
Crack one egg into each ring, break the yolks, season with salt and black pepper, and cover for 3 to 4 minutes until the centers reach 160°F.
Place one cheddar slice over each egg for the final 30 seconds.
Build each muffin with one egg and two bacon slices, then close and rest for 1 minute before serving.
