The Bacon Recipe

Prep and toast

Bring sourdough to room temperature if chilled. Heat a skillet or griddle over medium. Spread 1/2 tbs butter on each slice. Toast slices in the skillet (butter-side down) until golden and crisp, about 2–3 minutes per side, pressing gently with a spatula. Remove and keep warm.

Make basil mayo

In a small food processor or blender combine mayonnaise, basil leaves, lemon juice, garlic, olive oil, salt and pepper. Pulse until smooth and bright green, scraping down sides as needed, about 15–30 seconds. Taste and adjust lemon or salt. Transfer to a bowl and refrigerate while you cook bacon.

Cook bacon

Arrange bacon slices in a cold skillet without overlapping. Place over medium heat and cook, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. For extra crispness, finish in a 400°F (200°C) oven on a sheet tray for 5 minutes. Transfer bacon to a paper towel–lined plate to drain and keep warm.

Prepare avocado and tomatoes

Halve and pit the avocado. Thinly slice each half lengthwise or mash lightly with a fork for a smearable texture. Toss heirloom tomato slices with 1 tsp olive oil and a pinch of salt and pepper in a small bowl to season and bring out juices.

Assemble the toast

Spread about 1 tbs (or to taste) of basil mayo evenly over each warm sourdough slice. If using mashed avocado, spread a thin layer on top of the mayo; if using slices, fan them across the toast. Layer 3 slices of cooked bacon on each toast (use 2–3 per slice depending on overlap). Arrange seasoned heirloom tomato slices over the bacon, then top with a small handful (about 1/2 cup) of arugula per toast.

Finish and serve

Lightly drizzle a few drops of extra-virgin olive oil over the arugula, then sprinkle Maldon sea salt flakes and freshly cracked black pepper to taste across each assembled toast. Cut each slice in half with a fork & knife if desired and serve immediately while warm and crisp.