Breakfast Sandwich Recipe

Heat a large skillet over medium heat. Add bacon slices in a single layer (no overlap). Cook 4–5 minutes on the first side until edges begin to brown, then flip and cook another 3–4 minutes for crisp-tender bacon. Adjust time for desired crispness.

Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm in a low oven (about 90°C / 200°F) if preparing other components.

Crack the eggs into a medium bowl. Add the milk, sea salt, and black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 20–30 seconds).

Place a nonstick skillet over low–medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foamy but not browned, pour in the beaten eggs.

Allow the eggs to set undisturbed for about 10–15 seconds, then using a silicone spatula, gently push from the edges toward the center, forming soft folds. Continue gently stirring and folding every 10–15 seconds until eggs are mostly set but still glossy and slightly undercooked (about 2–3 minutes total).

Remove the pan from heat a few seconds before fully set—the residual heat will finish cooking. Taste and adjust seasoning if needed. Keep warm.

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon lime juice, and 1/4 teaspoon smoked paprika. Stir until smooth and taste; add more sriracha if you prefer it hotter.

Toast the sourdough slices: Heat a separate skillet or use a toaster. Spread 1/2 tablespoon butter evenly over one side of each slice. Toast butter-side down in a skillet over medium heat until golden brown and crisp, about 2–3 minutes, or toast to your liking in a toaster.

While the bread toasts, slice and season the avocado: mash or thinly slice 1/2 avocado and season with 1/8 teaspoon kosher salt and a pinch (1/16–1/8 tsp) black pepper.

Assemble the sandwich: spread about half of the spicy mayo on the bottom slice of toasted sourdough. Layer on the seasoned avocado (spread or slices), then the scrambled eggs, followed by the cheddar slice, two tomato slices, and the cooked bacon. Spread remaining spicy mayo on the top slice of bread and place mayo-side down on the sandwich.

Optional — press and finish: If you prefer a slightly melted cheddar and pressed sandwich, return the assembled sandwich to the skillet over low heat, cover loosely, and cook 1–2 minutes until cheddar softens. Remove and let rest 1 minute.

Slice the sandwich in half and serve immediately.