Belt* Recipe

Cook bacon for aioli

Take one bacon strip from the measured bacon (you will cook the other strips with the sandwich). In a small skillet over medium heat, cook the bacon until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and reserve 1 strip for crumbling. Chop or crumble the cooled strip into small pieces.

In a small bowl, combine 1/2 cup mayonnaise, the crumbled bacon, 1/2 tsp minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning. Refrigerate the aioli while you prepare the rest of the sandwich so flavors meld.

Prep produce & bread

Wash and dry butter lettuce leaves. Slice the tomato into 4 even slices. Lightly season the tomato slices with a pinch of salt and a little black pepper. Have sourdough slices ready at room temperature; butter one side of each slice with about 1/2 tablespoon of unsalted butter each (total 1 tbs).

Cook remaining bacon

In a skillet (preferably the same one to capture flavor) over medium heat, add the remaining 3 bacon strips. Cook until crispy, turning occasionally, about 6–9 minutes depending on thickness. Transfer cooked bacon to paper towels to drain.

Toast sourdough

Wipe excess bacon fat from the skillet, leaving a thin film for flavor, or add 1 tsp neutral oil if needed. Place the buttered side down the two sourdough slices in the skillet over medium heat. Toast until golden brown and crisp, about 2–3 minutes, then flip and toast the other side for 1–2 minutes until warmed through and lightly golden. Remove one slice briefly to plate, keep the other in the pan for egg step.

Fry eggs

Reduce heat to medium-low. Add a little butter or oil to the pan if needed. Crack two eggs into the skillet, keeping them separate. Season with a pinch of salt and pepper. For runny yolks (classic BELT*), cook sunny-side up with a lid on for 2–3 minutes until whites are set but yolks still soft. For over-easy, flip gently after 2 minutes and cook 20–30 seconds more. Remove eggs to a plate when done.

Assemble sandwich

Spread about 1–2 tablespoons of the bacon aioli evenly across one buttered toasted sourdough slice. Layer lettuce leaves, then 4 tomato slices, then the 3 crispy bacon strips stacked evenly, and finally the fried eggs. Finish with the second toasted sourdough slice (buttered side out). Press gently to compact.

Serve

Cut the sandwich in half on the diagonal if desired. Serve immediately while eggs are warm and yolks runny. Provide extra bacon aioli on the side if desired.