The Virgil Recipe

Toast & prep produce

Bring all ingredients to room temperature if chilled. Slice sourdough if not pre-sliced. Cut the tomato into 2 even slices (about 1/4-inch thick). Halve and pit the avocado; scoop out 1/2 avocado and mash lightly in a small bowl with lemon juice and a pinch of salt and pepper. Rinse and dry arugula, then toss lightly with 1/4 tsp olive oil and a tiny pinch of salt to brighten.

Cook bacon

Place a medium nonstick or stainless steel skillet over medium heat. Add the bacon strips in a single layer (no additional oil needed). Cook bacon 3–5 minutes per side, flipping occasionally, until edges are crisp but not hard (adjust time for desired crispness). Transfer bacon to a paper towel–lined plate to drain.

Fry egg in bacon fat

Reserve about 1 tsp of bacon fat in the skillet (drain excess if there is more). Reduce heat to medium-low and add 1 tsp olive oil if skillet looks dry. Crack the egg into a small bowl to check for shell and freshness. Add 1/2 tbs butter to the skillet and swirl until melted, then gently slide the egg into the pan. Cook until whites are set but yolk is still runny, about 2–3 minutes for sunny-side-up. If you prefer a slightly jammy top, cover the skillet with a lid for 30–45 seconds. Season the egg with a pinch of salt and freshly ground black pepper.

While the egg finishes, toast the sourdough: heat a separate skillet or toaster and toast both slices until golden and crisp, about 2–3 minutes per side in a skillet with 1/2 tbs butter, or use a toaster to preferred doneness.

Spread mayonnaise (if using) on one slice of toasted sourdough. Spread the mashed avocado on the other slice, leaving a small border so it doesn’t squeeze out when assembled.

Layer the tomato slices on the mayo-spread slice, sprinkle a small pinch (about 1/8 tsp) of salt and a grind of black pepper over the tomato to season. Top the tomato with the drained bacon strips (break in half if needed to fit).

Place the fried egg gently on top of the bacon. Add the dressed arugula over the egg, pressing lightly to keep the sandwich together.

Close the sandwich with the avocado-spread slice of sourdough. Let rest 30 seconds so warm components meld. If desired, press lightly and slice the sandwich in half on the diagonal.

Serve immediately while the egg is warm and yolk is runny. Provide extra salt and pepper at the table.