Heat the grill and cook the bacon until golden and crisp, keep warm. Fill a medium-large pan ¾’s full with water. Bring to the boil and then reduce to a simmer.
Toast the muffins on both sides under a preheated grill and grill the tomato slices at the same time to warm through.
Spread one half of the muffins or rolls with Philaladelphia and top the other halves with tomato slices.
Poach the eggs in the simmering water for 2-3 minutes or until just cooked. Place two muffin or roll halves onto each plate, serving the poached eggs on the Philly half. Lay the bacon over the top and serve.