In a small mixing bowl, crack the eggs. Add salt and milk, then whisk together until well combined.
Heat a pan over medium heat. Melt the unsalted butter then pour in the egg mixture. Using a chopstick, make small circular motions to create a scrambled and fluffy aesthetic. Cook to your liking then remove and set aside.
In a clean cold pan, add bacon. Cook over medium heat until crispy. Remove then set aside.
For the garlic honey butter, combine softened unsalted butter, Kewpie mayo, minced garlic cloves, honey, and parsley flakes in a small bowl. Mix to combine well.
Evenly spread the garlic honey butter on both sides of the bread. Toast the bread in a pan over medium-low heat until golden brown on both sides. Be careful not to burn the bread.
To assemble, fold the bread in half then place it on a serving tray or plate. Add a layer of the sweet and spicy mayo sauce, cheese, bacon, and scrambled eggs. Drizzle some more sweet and spicy mayo sauce on top and garnish with ikura (salmon roe)
Serve and enjoy!