Bacon, Egg & Cheese Recipe

Prep rolls

Split brioche rolls horizontally and spread a light layer (about 1/2 tsp) of softened unsalted butter on the cut faces. Set cut-side up on a baking sheet and toast under a broiler or in a 375°F (190°C) oven for 3–5 minutes until golden; watch carefully to avoid burning. Keep warm.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth but slightly chunky. Season with 1 tsp kosher salt and 1 tsp black pepper (adjust to taste). Reserve covered to prevent browning.

Make the aioli: In a small bowl or mini food processor, combine 1/2 cup mayonnaise, 1/4 cup roasted red pepper, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Process or whisk until smooth and homogenous. Taste and adjust seasoning. Chill until ready to assemble.

Cook hash browns: Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and 2 tbsp butter. When foaming subsides and butter is hot, add the shredded hash browns in an even layer. Press down gently with a spatula to form a compact surface. Let cook undisturbed for 4–6 minutes until the underside is deeply golden and crisp.

Flip and finish: Flip the hash browns in sections (or invert onto a plate and slide back into the pan). Cook an additional 3–5 minutes until crisp and cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a plate lined with paper towel and keep warm. Make four 3–4 inch rounds from the hash browns (use a ring mold or shape with spatula) to fit the rolls.

Cook bacon: Arrange 8 slices of thick-cut bacon in a single layer in a cold skillet. Turn heat to medium and cook, flipping occasionally, until bacon is crisp and browned, about 8–12 minutes depending on thickness. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes on a rack. Drain on paper towels and keep warm. If desired, fold or halve slices to fit rolls (2 slices per sandwich).

Prepare eggs: In a bowl, whisk 4 large eggs with 2 tbsp whole milk, 1 tsp salt and 1/2 tsp freshly ground black pepper until blended.

Cook eggs: Heat a nonstick skillet over medium-low and add 1 tsp neutral oil. Pour in the egg mixture and allow to set at the edges. For folded/omelette-style eggs: Using a spatula, gently pull edges inward while tilting the pan so uncooked eggs run to the edges, until mostly set but still slightly soft, about 2–3 minutes. For fried eggs: cook to desired doneness (sunny-side up or over-easy).

Add cheese: When eggs are nearly set, lay one slice of sharp cheddar on top of the eggs and let it soften/melt for about 30–45 seconds. If making four sandwiches, divide eggs into four portions with cheese on each. Slide eggs onto a plate and keep warm.

Assemble sandwiches: On the bottom half of each toasted brioche roll, spread about 1 tablespoon of the sweet pepper aioli. Place one hash brown round on top. Add the cheesy egg portion, then 2 slices of thick-cut bacon folded as needed. Spoon about 2–3 tablespoons of mashed avocado on top of the bacon (or spread evenly). Finish with the top brioche half. Press gently.

Serve: Serve immediately while hot, with extra aioli on the side if desired.