For the double-decker sandwich, toast the bread slices. Wash lettuce leaves, dry. Fry breakfast bacon in a non-stick frying pan without fat until crisp, remove. Fry eggs in frying pan as fried eggs on both sides. Season with salt and pepper.
Spread 4 slices of toast with cream cheese. Place 1 lettuce leaf and 1 slice of breakfast bacon on each and top with another slice of toast.
Spread each of these toasts with 1 tablespoon tomato ketchup and top each with 1 fried egg and about 1 tablespoon sprouts.
Cover with remaining slices of bread. Cut finished toasts diagonally with a sharp kitchen knife, and serve double-decker sandwiches garnished as desired.
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