Rustic grain rolls or rye rolls are best suited for rolls with fried egg, as they harmonise particularly well with the hearty breakfast bacon. First cut the grains of bread roll open. Heat the margarine in a pan and fry the bacon cut into thin slices until crispy, as shown in the picture above. Place the bacon still hot on the two halves of the bread roll. Beat the eggs and fry in the hot dripping as a fried egg. Salt is not necessary because the bacon tastes spicy enough. Lay a fried egg on each of the rolls. Cut the chives into fine rolls and sprinkle on the rolls with fried egg. Serve with ketchup as desired.