Split the biscuits, cover them and set them in a warm place until you are ready to build the sandwiches.

Scramble the eggs, one at a time and cook them quickly in a small skillet with melted butter. You will have a very thin ‘omelet.’ Fold in half and then into a triangle. Place on a plate and cover with foil. Keep in a warm place while cooking the remaining eggs. The process is so quick that the eggs will not have time to cool off.

In a large skillet over medium heat, place 6 slices of the Canadian bacon and fry only until warm. Flip the slices and place a slice of cheese on each piece of bacon. Remove from the skillet and keep warm. Heat the remaining bacon slices.

Peel and pit the avocados and place in a medium bowl. Sprinkle with lemon juice and roughly mash with a fork. Salt to taste.

Line up the bottoms of the biscuits up in front of you. Top each with a slice of Canadian bacon with cheese on it. Next place a triangle of egg, a few leaves of arugula, another slice of Canadian bacon and finish with a smear of avocado. Place the tops on each sandwich and serve immediately.