Breakfast Sandwich Recipe

In a small bowl combine mayonnaise, minced chipotle, lime juice, grated garlic, smoked paprika and salt. Taste and adjust for heat and acidity. Cover and refrigerate while you prepare the rest (allows flavors to meld).

Heat a medium skillet over medium heat. Add the Nueske's bacon in a single layer and cook until browned and crisp on both sides, about 3–4 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain. Reserve drippings in the pan and wipe out if excessive, leaving about 1 tsp for flavor.

Spread 1/2 tablespoon of unsalted butter on each brioche slice (or butter one side of each slice). Heat a clean skillet over medium-low to medium heat. Add 1 tsp neutral oil to the pan and place brioche slices butter-side down. Toast until golden and caramelized, about 1.5–2 minutes per side. Sprinkle lightly with coarse salt while warm. Keep warm on a plate.

Whisk and strain

Crack the eggs into a bowl, add the milk, salt and pepper. Whisk vigorously until blended and slightly frothy. (Optional: strain the mixture through a fine-mesh sieve into a clean bowl for an extra-smooth, uniform souffléed texture.)

Cook low and slow

Heat a nonstick skillet over low heat and add 1 teaspoon unsalted butter; swirl to coat. Pour the egg mixture into the skillet. Allow eggs to sit undisturbed for about 10–20 seconds, then using a silicone spatula gently pull the set edges toward the center while tilting the pan to let uncooked egg flow underneath. Continue gently folding and sweeping for 2–3 minutes until eggs are mostly set but still custardy and slightly billowy—do not fully dry out. The goal is a thick, souffle-like curd.

If desired, spoon the hot eggs into a small ring mold on top of one toasted brioche slice to form a neat round; otherwise fold gently to fit on the bread.

Spread about 1 to 1 1/2 tablespoons of the chipotle aioli onto the bottom slice of toasted brioche.

Place the souffléed egg (or plume of custardy eggs) on top of the aioli, then lay the crisp Nueske's bacon slices over the egg.

Top the bacon with shredded or sliced white cheddar so it sits on the warm egg and bacon; the residual heat will slightly soften the cheese. Add the baby arugula on top of the cheese.

Spread a thin layer of aioli on the top brioche slice and close the sandwich. Press gently to compact slightly.

If you prefer a warm melt and sealed sandwich, return the assembled sandwich to the skillet over low heat (cover loosely with a lid) for 30–45 seconds per side to melt the cheese and warm through—use a spatula to press lightly.

Slice in half if desired and serve immediately with any remaining aioli on the side.