Hangover Recipe

Prepare bacon

Cook 3 strips of bacon in a skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon bacon fat in the skillet for the egg if desired.

Toast bun

Spread 1 teaspoon butter on the cut sides of the bun. In a separate clean skillet over medium heat, toast buttered sides until golden, about 1–2 minutes. Remove and set aside.

Cook sunny-side up egg

Wipe skillet if needed and add reserved bacon fat or 1 tsp neutral oil. Heat over medium-low. Crack 1 large egg into the skillet. Cook gently without flipping until whites are set but yolk is still runny, about 3–4 minutes. Season with 1/8 tsp black pepper and a pinch of 1/4 tsp kosher salt while cooking. If you prefer the top set faster, cover skillet for the last 30–45 seconds.

Assemble sandwich

Spread 2 tablespoons mayonnaise on the bottom half of the toasted bun. Layer lettuce (about 1 cup loosely packed), 2 tomato slices, 3 red onion rings, and 4 pickle slices. Place 1 slice American cheese on the bottom of the top bun for a bit of melt (or on the bacon while still hot). Add the 3 cooked bacon strips on top of the vegetables, then gently place the sunny-side up egg on top of the bacon. Close the sandwich with the top bun. Press lightly and serve immediately.

If using frozen fries: preheat oven and cook according to package instructions (typically 200°C / 400°F for 18–22 minutes). Toss halfway through with 2 tbsp oil for a crisper finish. If using fresh-cut fries: preheat oven to 220°C / 425°F. Toss 300 g fries with 2 tbsp oil, spread in a single layer on a lined baking sheet, and roast 25–30 minutes, turning once until golden and crisp.

When fries are hot and crisp, season immediately with 1/2 tsp fine salt and optional 1/4 tsp smoked paprika. Serve alongside the sandwich.