Breakfast Sandwich* Recipe

Bake or pan-fry bacon

Preheat oven to 400°F (200°C) if using oven. Line a baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer. Brush one side of each bacon slice lightly with honey and sprinkle the coarse black pepper evenly. Bake for 12–16 minutes until edges crisp and centers reach desired chewiness. If pan-frying, heat a skillet over medium heat, add bacon, brush honey on the exposed side once the fat begins to render, sprinkle pepper, and cook 4–6 minutes per side, lowering heat if the honey starts to burn. Transfer bacon to a paper towel-lined plate to drain.

While bacon cooks, thinly slice the half onion. Heat a medium skillet over medium-low heat and add olive oil and butter. Add sliced onions, sprinkle sugar and 1/4 tsp salt. Cook slowly, stirring occasionally, for 8–12 minutes until soft and edges are golden-brown and slightly caramelized. Increase heat briefly at the end if you want more browning, but watch to avoid burning. Remove from pan and keep warm.

In a small bowl combine mayonnaise, minced garlic, lemon juice, lemon zest, 1/2 tsp olive oil, 1/8 tsp salt and 1/8 tsp black pepper. Stir thoroughly. Taste and adjust seasoning. Refrigerate while you assemble other components so flavors meld.

Slice the tomato into two 1/4-inch rounds. Heat a dry skillet or grill pan over medium-high heat. Brush both tomato slices lightly with a little oil (or use leftover bacon fat) and season with a pinch of salt and pepper. Grill or sear 30–45 seconds per side until grill marks appear and tomato is slightly softened. Set aside.

Toast bread and melt cheese

Split and toast the English muffin or roll halves in a skillet or toaster. Butter the cut sides lightly (use the 1 tbs butter). Place toasted halves cut-side-up in the skillet over low heat, top one half with the fontina slices and cover briefly (30–60 seconds) until cheese begins to melt.

Fry eggs

In a nonstick skillet, heat 1/2 tbs butter over medium-low. Crack two eggs into the pan; season with 1/2 tsp salt and 1/4 tsp black pepper. For fried-over-easy: cook until whites are set (about 2–3 minutes), then gently flip and cook 20–30 seconds for runny yolks. For over-medium: flip and cook 45–60 seconds. For sunny-side up: cook without flipping until whites are set and tops are mostly opaque, 3–4 minutes, optionally covering the pan to help set the whites.

Assemble the sandwich: spread 1–1.5 tbs lemon-garlic aioli on both toasted halves. On the bottom half, place grilled tomato, then the melted-fontina-topped toast half so cheese touches tomato (or place cheese directly on bottom if preferred). Top with fried onions, then 2 slices honey-pepper bacon (use remaining as desired), then the fried eggs. Cap with the top half of the bun. Press gently and slice in half if desired.

Serve immediately while warm. Offer extra aioli on the side.