Breakfast Sandwich Recipe

In a small bowl, whisk together mayonnaise, maple syrup, Dijon mustard, lemon juice, smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust balance: add a pinch more salt or a drop more maple if you want sweeter. Refrigerate until assembly (can be made up to 2 days ahead).

If you don't have pickled onion prepared: thinly slice 1/4 small red onion (not included in ingredients list). Place slices in a jar and cover with 1/4 cup white vinegar, 1 tbsp water, 1 tsp sugar and a pinch of salt. Let sit at least 10 minutes (or refrigerate for up to 3 days). Drain lightly before using.

Smoked bacon

Place a medium skillet over medium heat. Add bacon slices and cook, turning occasionally, until crisp and browned, about 6–8 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. Keep skillet for eggs.

Sausage patty

If using a sausage patty, heat 1 tsp vegetable oil in a skillet over medium heat. Add the patty and cook 4–5 minutes per side until browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.

In the same skillet used for bacon or sausage (wipe out excess grease if necessary, reserving a little for flavor), add 1 tbsp butter and heat over medium-low. Crack two large eggs into a small cup one at a time and gently slide into the skillet, spacing slightly apart. Fry eggs until whites are set but yolks still runny, about 3–4 minutes for sunny-side; for over-easy, cook 2–3 minutes then gently flip and cook 15–30 seconds more. Season eggs with the optional 1/4 tsp salt and 1/8 tsp black pepper while cooking.

While eggs cook, toast the two slices of challah: spread a light layer of butter on each side and toast in a separate clean skillet over medium heat or in a toaster/oven until golden and slightly crisp, about 1–2 minutes per side. If you prefer warm-soft bread, simply warm in a 350°F/180°C oven for 3–4 minutes.

Spread about 1 1/2 tbsp maple aioli evenly on the bottom slice of challah and a light smear (about 1 tsp) on the top slice.

Place the cheddar slice on the bottom slice over the aioli so the hot eggs/sauce will slightly melt the cheese.

Add your cooked protein: either two bacon slices (crispy) or one sausage patty centered on the cheese.

Gently place the two fried eggs on top of the protein, then scatter the 2 tbsp pickled red onion over the eggs for brightness.

Close the sandwich with the top challah slice, press lightly to compact, and if desired, return to the warm skillet for 20–30 seconds per side on low heat to meld and slightly melt the cheese (use a spatula to press gently).

Cut sandwich in half, serve immediately while warm.