Beat 3 eggs in a bowl until smooth. Add salt, sugar and room temperature milk and mix well.

Pour some sunflower oil into a frying pan and heat over low heat. Pour in the egg mixture and start stirring gently with a spatula along the bottom of the pan until the entire mass has set. Divide the resulting omelet into 2 parts and remove from the heat.

Clean the pan, reheat it over medium heat (without oil) and fry the bacon slices. Blot the cooked bacon with paper towels to remove excess fat.

In a small bowl, combine the Sriracha sauce and mayonnaise to make a hot sauce.

Melt 60 grams of butter in a separate bowl, add chopped dill and granulated garlic, and mix well. Spread 2 slices of bread on both sides with this flavored butter.

Reheat the pan over low heat. Cook the buttered bread until golden brown (about 2 minutes on each side).

When the bread is done, make a nick in one side so that the toast can be folded into a corner and stuffed.

In a skillet over low heat, combine the butter and garlic powder. Add the cornstarch and milk and mix well. Increase the heat to medium and add the grated cheese while stirring. Remove from heat when cheese is melted.

Assemble the toast. Brush the bread with the hot sauce first, then place 3 slices of bacon and cheese sauce on top and cover with the omelet. Drizzle with the remaining hot sauce and decorate with chopped dill. Serve sandwich immediately and enjoy!