B.l.t. Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This allows bacon to crisp evenly and the glaze to set.

Glaze the bacon

Lay 8 slices of applewood smoked bacon in a single layer on the wire rack. Sprinkle the 2 tablespoons brown sugar evenly over the bacon, then crack the 1/4 teaspoon freshly ground black pepper across the slices. Press sugar lightly so it adheres.

Bake

Bake in the preheated oven for 15–20 minutes, rotating the pan once halfway through, until the bacon is deep golden and the sugar is caramelized. Watch closely last 3–5 minutes to avoid burning.

Drain and rest

Remove bacon to a plate lined with paper towel to drain and cool for 3–5 minutes; the glaze will harden slightly as it cools. Reserve the tray for toasting bread if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon sriracha, 1 teaspoon lemon juice, 1/2 clove minced garlic, 1/2 teaspoon honey, and 1/4 teaspoon salt. Whisk until smooth and taste for seasoning, adjusting sriracha or honey to preference. Refrigerate until ready to assemble.

Slice the tomato into 1/4-inch thick slices. Sprinkle lightly with 1/4 teaspoon of the salt and a pinch of black pepper; set aside.

Halve the avocado, remove pit, and slice or mash gently with a fork. Season with a pinch of salt and a squeeze of lemon if desired (optional). Keep ready for assembly.

Butter the 2 slices of bread lightly with 1 tablespoon unsalted butter. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet. If you used the bacon tray, you may briefly toast bread in the oven for 1–2 minutes per side using residual heat—watch carefully so it doesn't burn.

Heat a nonstick skillet over medium-low and add a little butter or oil if needed. Crack 2 large eggs into the pan, season with the remaining salt (approximately 3/4 teaspoon total used across recipe) and 1/4 teaspoon black pepper. Cook until whites are set but yolks remain runny, 2–3 minutes for sunny-side up. For over-easy, gently flip and cook 15–30 seconds more. Keep eggs warm.

Spread a generous layer (about 1 tablespoon each) of sriracha aioli on both toasted bread slices.

On the bottom slice, layer 3 bibb lettuce leaves to create a bed that will help keep bread from getting soggy.

Add 2–3 slices of seasoned tomato on top of the lettuce.

Place the 4 slices of candied bacon over the tomato in a single layer.

Arrange the avocado slices or spread the mashed avocado on top of the bacon.

Carefully place the fried egg on the avocado. Sprinkle a small pinch of salt and a grind of black pepper over the egg if desired.

Top with remaining 2–3 bibb lettuce leaves and spread additional aioli on the top slice of bread. Place top slice over the sandwich, press gently, and cut in half if desired.

Serve immediately while egg is warm and bacon is crisp. Recommend serving with extra sriracha aioli on the side.