The B.e.c. Recipe

1. Prepare bread and aioli

Spread 1/2 tbs softened butter (or brush 1/2 tbs oil) on the outer side of each sourdough slice. Warm a large nonstick or cast-iron griddle over medium heat. When hot, place buttered sides down and toast until golden, 1–2 minutes. Flip briefly to warm interior, then remove to a plate. Spread 1 tbs Calabrian chili aioli on the interior of one toasted slice and 1 tbs roasted garlic aioli on the interior of the other.

2. Cook the bacon in the same griddle or a skillet over medium heat until crisp but still pliable, about 6–8 minutes, turning as needed. Drain on paper towels. Keep warm in a low oven (about 200°F / 95°C) if desired. Reserve any rendered bacon fat for the eggs if you like extra flavor; otherwise discard or wipe pan clean.

3. If using house-pickled sweet peppers refrigerated, pat lightly with paper towel to remove excess brine.

4. Folded eggs

In a small bowl whisk together the 2 eggs, 2 tbs whole milk, 1 tsp salt and 1/2 tsp black pepper until uniform. Heat a 8–9 inch nonstick skillet over medium-low and add 1 tsp bacon fat or 1/2 tbs butter. Pour eggs into the skillet. As eggs set, use a silicone spatula to gently push cooked edges toward the center and tilt pan so uncooked egg flows out, producing large soft curds. When eggs are mostly set but still slightly glossy (about 2–3 minutes), sprinkle the 1 oz shredded aged Cheddar over the eggs. Fold the eggs in half or into thirds to make a neat folded omelette. Remove from heat — residual heat will finish melting cheese.

5. On the slice spread with Calabrian aioli, lay the arugula (about 1/4 cup) first to create a slight barrier to moisture. Place the folded Cheddar eggs on top of the arugula. Layer 3 slices of hardwood-smoked bacon over the eggs, then scatter the 2 tbs house-pickled sweet peppers evenly over the bacon. Top with the other toasted sourdough slice (roasted garlic aioli side down).

6. Return the assembled sandwich to the warm griddle, buttered side out (add remaining 1/2 tbs butter to griddle if needed), and press gently with a spatula or a weight. Heat until bread is golden and sandwich is warmed through, about 1–2 minutes per side. Remove and let rest 1 minute, then cut in half if desired.

7. While sandwich finishes, toss 2 cups mixed greens with 1 tbs extra-virgin olive oil, 1 tsp fresh lemon juice, 1/8 tsp salt and 1/8 tsp black pepper until evenly coated. Toss in remaining 1/4 cup arugula if you prefer more peppery notes. Arrange greens alongside the sandwich and sprinkle with chopped parsley if using.