Heat a half teaspoon of sunflower seed oil in a medium-sized sauté pan over medium heat.

Add the thick-cut smoked bacon slices, and cook the bacon on both sides until gently crispy.

Remove the bacon from the pan, and allow it to drain on paper towels.

Arrange the four thin slices of Mortadella in a loose pile in the warm sauté pan with the bacon fat, and cook the Mortadella on the first side over medium-low heat.

Flip the pile of Mortadella over once it is gently fried on the bottom.

Add the sliced smoked Gouda cheese on top of the pile of Mortadella, once it has been flipped over.

Cover the sauté pan with a lid, and remove the pan from the heat.

Butter both sides of the sliced sourdough bread with two Tablespoons of salted, softened butter.

Griddle the sandwich bread over medium heat on both sides, or toast it in the oven until lightly crispy on the outsides.

When the bread is gently toasted, remove it from the heat, and spread one side of each piece of bread with the mayonnaise.

Add the remaining two teaspoons of softened butter to a small sauté pan, and increase the heat to medium.

When the butter is melted and hot, add the whole egg.

Sprinkle the egg with a few grains of Kosher salt and a grind or two of fresh black pepper.

Continue cooking until the egg white is cooked and the egg yolk is still runny.

Remove the pan from the heat, and begin to assemble your breakfast sandwich.

Place the bacon on top of one slice of toasted sourdough bread.

Add the mortadella and melted smoked Gouda cheese on top of the bacon.

Add the fried egg, and top with the remaining slice of sourdough bread.

Enjoy immediately.