Prepare the ingredients per the instructions above.

Pickled Carrots and Daikon: Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest for 10 minutes until the liquid has been drawn out of the vegetables and the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let sit at room temperature for 20 minutes.

Cook bacon in a nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking, about 20 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).

Add eggs to the skillet and cook until the whites are firm. Then remove from the heat.

Split the roll in half lengthwise, leaving a hinge. Toast bread in the oven or toaster oven until golden brown, about 3 minutes. Spread both sides with mayonnaise. Layer bacon strips along the bottom and top with eggs. Top with pickled carrots, daikon, cucumber slices, and cilantro. Season with salt and pepper.

Serve immediately with fruit and orange juice.