Canadian Bacon , Egg And Cheese Recipe

In a small bowl, combine mayonnaise, sriracha, lemon juice, garlic powder and salt. Stir until smooth and taste; adjust sriracha for more heat. Refrigerate covered while preparing sandwich so flavors meld (at least 5 minutes).

Prep and toast buns

Split the brioche buns and spread butter evenly on the cut sides. Heat a large skillet over medium heat. Place buns, buttered side down, in the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Cook Canadian bacon

In the same skillet over medium-high heat, add the Canadian bacon slices (total ~4 oz). Cook 1–1.5 minutes per side until lightly browned and heated through. Transfer to a plate and keep warm.

Fry eggs over-easy

Reduce heat to medium and add 1 tsp oil. Crack two large eggs into a small bowl one at a time to check for shells. Gently slide eggs into the skillet and season with 1/8 tsp pepper and 1/4 tsp kosher salt divided between them. Cook until whites are mostly set, about 2–3 minutes. Carefully flip each egg and cook 10–20 seconds for runny yolks (over-easy). If you prefer slightly firmer yolks, cook 30–40 seconds after flipping. Remove eggs with a spatula.

Assemble

Spread about 1 tablespoon of sriracha mayo on the bottom half of each toasted bun. Divide the Canadian bacon slices evenly (2 oz per sandwich) and place on the mayo. Top each with a slice of sharp cheddar, then place a warm over-easy egg on top so the cheese softens from residual heat. Spread remaining sriracha mayo on the top bun and close the sandwich. Serve immediately while hot.

Notes

If making to-go sandwiches, wrap tightly to retain warmth. For nuttier flavor, you may briefly melt the cheese on the bacon in the skillet before adding the egg.