Spicy Pig Recipe

In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, smoked paprika, salt, and black pepper. Stir until smooth and homogeneous. Taste and adjust heat or acidity — add more chipotle for spice or another 1/4 tsp lime juice for brightness. Refrigerate until assembly.

Whisk eggs

Crack 2 large eggs into a bowl, add 1 tablespoon milk or cream, 1/8 tsp salt and a pinch of black pepper. Whisk until pale and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low. Add 1 teaspoon butter and let it melt, coating the pan. Pour in the egg mixture. Let the eggs sit undisturbed 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center, forming soft folds. Continue stirring slowly until just-set but still moist, about 1–2 minutes total. Remove from heat (they'll finish cooking in the pan off heat). Keep warm.

If bacon is raw: cook in a skillet over medium heat until crisp (about 4–6 minutes per side depending on thickness) or bake at 400°F/200°C for 12–15 minutes until crisp. Drain on paper towels. If using fully cooked bacon, warm briefly in a skillet 30–60 seconds per side to render fat and heat through.

Warm ham slices briefly in the same skillet (30–45 seconds per side) just until heated and slightly caramelized at the edges. Place Vermont cheddar slices on the ham for 10–15 seconds to soften and help meld with the eggs when assembled.

Split the croissant or whole wheat roll and lightly butter cut sides with 1/2 tsp butter. Toast buttered sides in a skillet over medium heat until golden and crisp, about 1–2 minutes. Alternatively, warm the roll in a 350°F/175°C oven for 3–4 minutes.

Spread about 1 to 1 1/2 tablespoons of chipotle aioli on the bottom half of the toasted roll or croissant.

Layer the bottom half with the warmed ham and melted cheddar, then place the cooked bacon slices on top of the ham.

Using a spatula, add the soft-scrambled eggs on top of the bacon, spreading them evenly.

Scatter the thinly sliced fresh jalapeño over the eggs (use more or less depending on heat preference).

Top with a small handful (about 1/4 cup) of arugula for peppery freshness.

Spread a thin layer (about 1 teaspoon) of chipotle aioli on the top half of the roll and close the sandwich. Press gently, slice in half if desired, and serve immediately.