Heat a skillet or griddle over low heat. Lay bacon strips on pan and sprinkle half of the fenugreek and ground pepper on them. Cook over low heat for about 8 minutes and then flip and sprinkle the remaining fenugreek and pepper over bacon. Let cook for another 8 minutes or until beginning to get crispy. Continue to flip bacon until nice and crispy.
In a medium bowl, whisk together 2 eggs, milk, cinnamon, nutmeg, ginger, and salt.
Lay slices of bread in a single layer in a baking pan. Pour egg and milk mixture over the top and let sit for about 5 minutes. Flip bread slices and let sit for another 5 minutes.
Heat 2 tablespoons butter in a skillet or griddle over medium heat. Place the bread slices on the hot surface and fry until golden brown, about 2 to 3 minutes per side.
While the french toast is cooking, fry up your eggs. Heat skillet over medium-high. Gently break eggs into skillet and cook until the whites are set, but yolks are still soft.
Build your egg sandwiches by putting two eggs on a slice of french toast and then topping with two slices of bacon, cheese, and the other slice of french toast.