Preparation:

• Start the recipe the day before.
• Combine the flour, yeast and salt in a mixing bowl. Add the milk and honey and stir well with a wooden spoon or a dough scraper until the dough comes together, about 5 minutes.
• Cover with cling film and leave to rise at room temperature for about 5 hours.
• Line a baking tray with baking paper and sprinkle over half of the semolina or polenta.
• Form the dough into 8 roughly equal circles and place on the tray. Sprinkle with the remaining semolina, cover with cling film and leave to rest in the fridge for at least 12 hours.
• Preheat the oven to 120°C.
• Fry the bacon in a large cast iron pan over medium heat until crisp. Keep warm. Fry the fried eggs in the bacon fat and also keep warm.
• Leave enough bacon grease in the pan to just cover the bottom of the pan and put over a medium heat (reserve the rest).
• Add 4 muffins to the hot pan and fry over a medium heat until they are browned and crisp on one side, about 6 minutes. Turn and fry on the other side, also for 6 minutes. Add more bacon fat as needed and repeat with the remaining 4 muffins. Transfer the cooked muffins to the oven to keep warm.
• Cut the muffins in half, butter well and top each with 3 slices of bacon, 1 egg and 1 slice of cheese. Garnish with rocket leaves to serve.