Bacon, Egg & Cheese Recipe

Make sauce

In a small bowl, whisk together 2 tablespoons ketchup, 1 teaspoon sriracha, 1 teaspoon apple cider vinegar and 1 teaspoon brown sugar until smooth. Season with a pinch of black pepper. Taste and adjust heat or sweetness as needed. Set aside at room temperature.

Cook bacon

Place a large heavy skillet (cast iron preferred) over medium heat. Add the 4 thick-cut bacon slices in a single layer (trim if necessary). Cook 6–9 minutes, turning every 1–2 minutes, until bacon is deep golden and crisp at edges but still slightly chewy in center. Adjust time depending on thickness. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon bacon fat in the pan and discard excess (or save for another use).

Fry egg over-easy

Wipe pan lightly if there are large burned bits; leave about 1 tsp bacon fat (or add 1 tsp neutral oil/butter if needed). Heat over medium-low. Crack 1 large cage-free egg into a small bowl, then gently slide into skillet. Season the egg white with about 1/8 tsp sea salt and a pinch of black pepper. Cook undisturbed until whites are mostly set but yolk still runny on top, about 1.5–2 minutes. Carefully flip the egg with a spatula and cook 10–20 seconds for over-easy (just enough to set a thin film on yolk). Remove egg to a plate and keep warm.

Toast bun

Split the brioche bun and butter cut sides with 1 tablespoon unsalted butter. Place buttered cut-sides down in a clean skillet over medium heat and toast until golden brown and crisp, about 1–2 minutes. Alternatively, toast in a toaster oven.

Melt cheese

Place toasted bottom half of the brioche bun in the still-warm skillet. Put 1 slice sharp cheddar on the bun and cover the pan with a lid or inverted sheet pan for 30–45 seconds to help the cheese soften and melt slightly.

Assemble sandwich

Spread about half of the prepared sriracha ketchup on the inside of the top bun and the remaining half on the bottom bun under the cheese as desired. On the cheese-topped bottom bun place the 4 slices of cooked bacon in an even layer (overlapping as needed). Gently place the over-easy egg on top of the bacon. If you like extra pepper or a light sprinkle of flaky salt, add now. Cap with the toasted top bun, press gently to compact, and transfer to a plate.

Serve

Serve immediately while egg is runny and cheese is warm. Provide napkins — the yolk will act as additional sauce when cut.