Farm Egg Sandwich Recipe

Cook bacon

In a medium skillet over medium heat, lay the 2 slices of bacon flat. Cook 3–5 minutes per side until crisped to your liking. Transfer to a paper towel-lined plate to drain and keep warm. Reserve 1 teaspoon of rendered bacon fat in the skillet (wipe out excess if more).

Toast bun

Split the potato bun and lightly butter each cut side with the unsalted butter. Place cut-side down in the warm skillet (or a separate pan) over medium-low heat and toast until golden, about 1–2 minutes. Remove and set aside.

Fry eggs

Increase skillet to medium, add reserved bacon fat (or 1/2 teaspoon neutral oil if skillet is dry). Crack the 2 farm eggs into the skillet. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. For sunny-side-up: cook until whites are set but yolks are runny, about 3–4 minutes; for over-easy: cook 2–3 minutes, gently flip and cook another 20–30 seconds. If you prefer the yolks firmer, cover the pan for 30–60 seconds.

Assemble sandwich

Spread 1 tablespoon haus aioli evenly on the bottom half of the toasted potato bun. Layer the sliced Vermont cheddar on the aioli, then place the hot eggs on top so the cheese softens. Add the cooked bacon slices on top of the eggs. If using the optional hickory smoked brisket, tuck the 2 oz slices over the bacon or beneath the eggs. Cap with the top bun. Press gently, slice in half if desired, and serve immediately.

While bacon cooks (or in a second skillet), heat a small nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the diced potatoes in a single layer and let them cook undisturbed 3–4 minutes to brown. Stir or flip pieces and continue to cook 6–8 minutes, stirring occasionally, until potatoes are tender and crisped on the outside.

Season the potatoes with 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Toss to coat and cook 1–2 more minutes to bloom the spices. Remove from heat and sprinkle with 1 teaspoon chopped fresh parsley. Serve hot alongside the sandwich.

If adding hickory smoked brisket: warm the thin slices in the skillet for 30–60 seconds per side just to take the chill off and render a bit of fat. Do not overcook—place on the sandwich as directed so the brisket stays tender and smoky.