Boqueria B.e.c. Recipe

Cook bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat. Arrange bacon slices in a single layer on a rimmed baking sheet (or cook in skillet), and cook until crisp, about 12–18 minutes in the oven or 8–10 minutes in a skillet, turning once. Transfer to paper towels to drain and keep warm.

Prepare Mahón and Jamón

While bacon cooks, thinly shave or slice Mahón cheese into 6 pieces (about ½ oz per sandwich). Separate Jamón Serrano slices so one folded slice will fit each mini bun.

Toast buns

Split the mini brioche buns and brush cut sides lightly with olive oil. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Keep warm.

Make soft scrambled eggs

In a medium bowl, whisk together the eggs, whole milk, ¾ tsp kosher salt, and ½ tsp freshly ground black pepper until just combined. Heat 2 tbs unsalted butter in a nonstick skillet over low–medium-low heat until foamy. Pour in egg mixture and let sit undisturbed 10–12 seconds. Using a silicone spatula, stir slowly, folding the eggs from the edges to the center in gentle strokes. Remove from heat while eggs are still slightly runny—carryover will finish them—about 2–3 minutes total. Adjust seasoning with remaining kosher salt and pepper to taste.

Assemble sandwiches

Spread about 1 tsp garlic allioli on the bottom half of each toasted bun and 1 tsp salsa verde on the top half. Place a slice of Mahón on the bottom, top with a generous portion of scrambled eggs (about 1/6 of the eggs per sandwich), fold 1 slice of Jamón Serrano and place over eggs, then add a slice of bacon. Close sandwich and press gently. Repeat for all 6 sandwiches.

Combine parsley, optional cilantro, capers, and garlic in a small food processor. Pulse until finely chopped. Add sherry vinegar and lemon juice, then with the processor running slowly drizzle in the 3 tbs extra-virgin olive oil until emulsified but still slightly loose. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt. Transfer to a bowl and refrigerate until assembly.

In a small bowl or using a whisk, combine egg yolk, minced garlic, Dijon mustard, and lemon juice. Whisk briefly to combine. Very slowly (drop by drop at first) drizzle in the neutral oil while whisking continuously until the mixture thickens and emulsifies into a mayonnaise consistency. Once thick, whisk in the 1 tbs extra-virgin olive oil for flavor. Season with 1 tsp kosher salt and adjust lemon or salt to taste. Refrigerate until ready to use. (If worried about raw egg, you may use pasteurized yolk or prepared mayonnaise as a substitute.)

Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1.2 mm). Immediately place slices in a large bowl of cold water and agitate to remove excess starch. Let sit 10 minutes, then drain and rinse. Pat slices very dry between clean kitchen towels or paper towels.

Pour oil into a heavy pot or deep fryer and heat to 350°F (175°C). Fry the potato slices in small batches so they have room to crisp, about 2–3 minutes per batch, stirring gently to prevent sticking, until golden and crisp. Use a slotted spoon to transfer chips to a paper-lined tray and season immediately with fine sea salt and smoked paprika if using. Let cool to room temperature—chips will crisp further.