The Dirty Bacon Recipe

Cook bacon for aioli

Lay 2 bacon strips in a cold skillet. Cook over medium heat until very crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel–lined plate and let cool. Reserve 1 teaspoon of the rendered bacon fat for frying eggs (optional).

Finely chop the cooled crisp bacon. In a small bowl combine mayonnaise, chopped bacon, minced garlic, Dijon mustard, lemon juice, smoked paprika, hot sauce (if using), salt, and pepper. Stir until smooth and taste; adjust salt, lemon, or hot sauce to preference. Cover and refrigerate while you prepare the rest of the sandwich so flavors meld (at least 10 minutes).

Prepare ingredients

Slice tomato into 1/4" rounds (2–3 slices). Pat lettuce dry. Split buns and butter cut sides with 1/2 tablespoon butter total (about 1/4 tbs per bun half).

Cook remaining bacon

In the same skillet used for aioli (or a separate skillet), add the remaining 2 bacon strips and cook over medium heat until crisp, about 8 minutes, flipping as needed. Transfer to paper towels and keep warm. If you reserved bacon fat earlier, wipe skillet and warm 1 teaspoon of reserved bacon fat; otherwise use 1 teaspoon neutral oil for frying eggs.

Toast buns

Heat a clean skillet over medium. Add buttered cut sides of buns to the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Fry eggs

In the skillet with 1 teaspoon bacon fat or oil, crack 2 eggs and fry to sunny-side-up or over-easy per preference. Cook sunny-side-up: cover skillet and cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy: cook until whites set, flip gently, and cook 10–20 seconds more. Season eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper divided between the two eggs.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons bacon aioli on the bottom half of each toasted bun. Place lettuce leaf on aioli, then 1–2 tomato slices (season tomato lightly with a pinch of salt). Stack 2 bacon strips on each bun, then gently place a fried egg over the bacon. Spread a light smear (about 1/2 teaspoon) of aioli on the top bun and close the sandwich. Press gently to compact.

Serve immediately while eggs are warm and yolks are runny. Provide napkins — this is a 'dirty' but delicious sandwich.