Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy, about 3-4 minutes per side. Remove and let drain on paper towels.

Prep the Ingredients: Wash, peel, and cut the kiwi, banana, and mango accordingly. Set aside in a bowl.

Prepare the English Muffins: Toast the english muffins.

Cook the Eggs: In the same skillet as the bacon, crack the eggs and cook to your liking (sunny-side up, over-easy, etc.). Season with salt and pepper. Add a slice of cheese on top of each egg to melt.

Assemble the Sandwiches: On each toasted English muffin half layer with bacon and egg with melted cheese. Top with the other half of the muffin.

Make the London Fog: In a small saucepan, bring the water to a boil. Remove from heat and steep the Earl Grey tea bags for about 5 minutes. Remove tea bags and stir in the milk, vanilla extract, and honey if desired. Heat gently until warm, then froth if desired.

Plate the bacon breakfast sandwiches alongside the fresh fruit and London Fog.