Ingredients:

  • 3 Tbsp Mayonnaise (full-fat)
  • 1 tsp Dijon Mustard
  • 1 tsp Chives (finely chopped, optional)
  • ⅛ tsp Smoked Paprika
  • ½ tsp Lemon Juice (freshly squeezed)
  • Salt and Black Pepper (To taste)
  • 4 slices Thick-cut Sourdough or White Bread
  • 6 rashers Streaky Bacon (or thick-cut back bacon)
  • 2 Large Eggs (free-range)
  • 1 large Vine-ripened Tomato (or 2 medium), sliced
  • 4 large leaves Romaine or Little Gem Lettuce (washed and dried)
  • 1 tsp Unsalted Butter (for frying eggs)
  • Flaky Sea Salt (To taste, essential for seasoning tomatoes)

Instructions:

  1. Make the Aioli: In a small bowl, combine the mayonnaise, Dijon mustard, chives, smoked paprika, and lemon juice. Season lightly with salt and pepper. Whisk until smooth and set aside.
  2. Prepare Produce: Wash and thoroughly dry the lettuce leaves. Slice the tomato into even rounds (about ¼-inch / 6 mm thick). Crucially, place the tomato slices on a board and sprinkle liberally with flaky sea salt and black pepper.
  3. Cook the Bacon: Place the rashers of bacon in a large, cold frying pan. Turn the heat to medium-low. Cook slowly, turning frequently, for 8–10 minutes until the fat is fully rendered and the bacon is deep golden brown and exceptionally crisp. Remove the bacon and place it on a paper towel-lined plate. Pour 1–2 tablespoons of the remaining bacon fat into a separate bowl for toasting the bread.
  4. Toast the Bread: Return the large pan (with a thin layer of residual bacon fat) to medium heat. Place the 4 slices of bread in the pan and cook for 2–3 minutes per side until golden brown and crunchy. Remove and set aside.
  5. Fry the Eggs: Heat a small non-stick pan over medium-low heat and add the butter (or a dab of reserved bacon fat). Crack the two eggs into the pan. Season lightly and cook for 2–3 minutes until the whites are set but the yolks are perfectly runny. Remove immediately.
  6. Assemble the Sandwich: Generously spread the Chef’s Aioli on all four slices of toasted bread. On the bottom two slices, layer the salted tomato slices, then the crisp lettuce leaves, followed by three rashers of crispy bacon on each sandwich. Carefully slide one perfect fried egg onto each stack. Place the remaining slices of bread on top, pressing gently to secure the layers. Serve immediately.