Place bacon slices into a cold skillet, then turn heat to medium. Cook for 4-5 minutes per side until deep reddish-brown and shatteringly crisp. Transfer to a paper towel-lined plate.

In a small bowl, aggressively whisk the eggs, milk, salt, and pepper. Melt 1/2 tbsp (7g) of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently push cooked portions toward the center as edges set.

Once mostly set, fold the edges inward using a spatula to create a neat square patty. Remove from heat and let residual heat finish the center.

Slice the ciabatta roll in half horizontally. Spread the remaining 1/2 tbsp (7g) butter over the cut sides. Toast cut-side down in a skillet over medium heat for 2-3 minutes until golden-brown.

Layer the egg patty, crispy bacon, and gouda cheese on the bottom half of the ciabatta. Place under the broiler for 45-60 seconds until the cheese is melted and dripping. Cap with the top bun and serve.