Breakfast Sando Recipe

Make aioli

In a small bowl combine 2 tablespoons mayonnaise, 1/2 teaspoon freshly minced garlic, 1/2 teaspoon lemon juice and 1/2 teaspoon olive oil. Season with 1/8 teaspoon salt and a pinch (about 1/16 tsp) black pepper. Whisk until smooth. Taste and adjust salt/lemon as needed. Set aside at room temperature while you cook the rest.

Cook bacon

Heat a medium nonstick skillet over medium heat. Add the 2 bacon strips in a single layer and cook, turning occasionally, until crisp to your liking, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate to drain, leaving bacon fat in the pan.

Toast bagel

While bacon cooks (or after), split the bagel and toast cut sides until golden in a toaster or in the skillet. If using the skillet, spread 1/2 tablespoon butter on cut sides and toast face-down in the bacon fat or butter until golden, about 1–2 minutes. Remove and keep warm.

Fry the egg

Reduce skillet heat to medium-low and add the remaining 1/2 tablespoon butter if needed (or a teaspoon of bacon fat). Crack the large egg into the skillet. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. For an over-easy egg: cook until white is set, about 2–3 minutes, then gently flip and cook 10–20 seconds for a runny yolk. For sunny-side up: cover skillet and cook until the white is set, about 3–4 minutes. For fully set yolk, cook 1–2 minutes longer after flipping.

Assemble sandwich

Spread about half of the garlic aioli (roughly 1 tablespoon) on each cut side of the toasted bagel. Place the cheddar slice on the bottom half of the bagel, top with the hot egg (yolk side up), then place the two bacon strips over the egg. Top with the bagel crown and press gently. If you prefer melted cheese, put the cheddar on the hot bottom half right after toasting and briefly return to the skillet or toaster oven to melt (30–45 seconds).

Serve

Cut sandwich in half if desired and serve immediately. Provide extra aioli on the side if desired.