This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. This loaded breakfast sandwich is served on sourdough and dressed with homemade lemon dill aioli.
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I had intended to share this recipe with you all yesterday in honor of National Egg Day, but I have been so swamped lately with the whole moving thing that I fell a bit behind schedule.
But hey!! Who needs some arbitrary holiday to celebrate eggs anyhow??? TODAY is just a good a day as yesterday to showcase this breakfast sandwich featuring fried over-easy eggs.
Last week I did a small survey on my Facebook page (click here to follow) regarding how my followers like their bacon and eggs cooked. I was thrilled to discover that nearly all the participants prefer their bacon slightly crispy, but still a bit chewy and their eggs over-easy; just the way I like ’em!!!
For those who agree, this breakfast sandwich (reminiscent of a BLT) should be right up their alley. It’s got the perfectly crispy yet chewy bacon covered and a fried over-easy egg that’s dripping with yolk.
To balance out the richness and saltiness of the egg and bacon is some lettuce, tomato, and melted Havarti cheese, which is mild and creamy.
And let’s not forget the lemon dill aioli!! It takes this sandwich to a whole new level and also aids in balancing out the intense flavor of the bacon and egg.
A step up from your standard mayo, this aioli is exploding with garlicky goodness and has subtle hints of lemon and fresh dill. And it only takes about five minutes to make!
This sourdough breakfast sandwich is hearty and a bit calorie dense (but oh so worth it) making it great for a weekend brunch, but could even be served for lunch or dinner.
Ingredients (+ notes & substitutions)
- Thick-cut bacon: Thick-cut = more bacon and more bacon is always a good thing. You could always use regular ole bacon, but I’d bake a little extra if I were you. Vegetarian?? Use vegetarian bacon or just leave it out!
- Non-stick cooking spray: You will only need this if you are using a wire rack to cook the bacon.
- Garlic: One of the key ingredients of aioli.
- Eggs/egg yolks: You will need two egg yolks for the aioli which will need to be room temp and two eggs for the sandwiches.
- Fresh dill: The aioli recipe calls for two tablespoons, but feel free to adjust to your tastes.
- Lemon juice
- Black pepper
- Extra-virgin olive oil: In order to stay true to aioli EVOO is a must, so substitutes are not recommended.
- Butter: For frying the eggs.
- Artisan bread: I highly suggest sourdough for this breakfast sandwich. Besides the fact that it’s a personal favorite, it adds some tang and it holds up well. Alternately, I would recommend whole wheat or grain bread.
- Havarti cheese: I chose Havarti, because it’s creamy, melts well, and pairs wonderfully with dill. Feel free to sub for whatever cheese you like, however. Recommendations include white cheddar or Emmental cheese (a variety of Swiss).
- Lettuce: I used green leaf lettuce, but any variety would do, so feel free to use your favorite or whatever you have on hand.
- Tomato: A large, meaty yet juicy tomato is best. My first choice would be a beefsteak tomato, but they aren’t typically available at the supermarkets I frequent. Slicing tomatoes, however, are widely available and work really well.
How to this make this bacon, egg, and cheese sandwich (+ tips)
Preheat your oven to 400 degrees.
Line a baking sheet with tin foil and top it with a wire rack if you have one. The use of a wire rack keeps the bacon from getting soaked in grease, prevents you from having to flip it, and results in crispier bacon. If you don’t have one, I highly recommend you get one. They come in handy for so many things! Check out my product recommendations below.
If you do opt to use a wire rack you’ll want to first spray it with non-stick cooking spray.
Arrange the bacon on your foil-lined baking sheet or wire rack and bake for 20 minutes or until the bacon is crispy and golden brown.
Meanwhile, prepare the lemon dill aioli. Begin by using a mortar and pestle to grind together the garlic and salt, creating a paste. Then transfer the paste to the bowl of a food processor fitted with a steel blade or to a blender. Alternatively, you could use a bowl and immersion blender.
Add the egg yolks, dill, lemon juice, and black pepper and pulse until combined.
Continue blending while slowly drizzling in the extra-virgin olive oil one teaspoon at a time. Adding the oil slowly is ESSENTIAL for the emulsification process. Simply put, emulsification is the process of combining (by force) two liquids that don’t want to mix (such as oil and water). If this step is not performed properly the sauce will not come together and you’ll have to begin again, so be patient!! It is not possible to add the oil too slowly, so take your time.
Continue blending until all the oil has been incorporated. Add additional salt and pepper to taste and refrigerate until ready for use.
Remove the bacon from the oven.
Then transfer the bacon to a paper towel-lined surface to absorb excess grease.
Next, melt the butter in a medium non-stick skillet over medium heat. Crack the eggs one at a time into the skillet and fry them for two minutes or until all but 1/2-inch of egg whites have set. Gently flip the eggs, top each with one ounce of Havarti, and fry for an additional 30 seconds to one minute or until egg whites have completely set and yolks have thickened, but not hardened. Remove the eggs from the skillet and set them aside.
To assemble the sourdough breakfast sandwiches, first tear or slice the bacon slices in half. Divide the bacon halves between two slices of bread. Layer each with a fried egg, lettuce, and tomato slices. Slather the remaining two slices of bread with at least one tablespoon (or more) of the lemon dill aioli and top the sandwiches. Serve warm.
More breakfast sandwich recipes:
- Bacon, Egg, and Cheese Bagel with Cholula Hollandaise: The ultimate breakfast sandwich, this hearty bacon, egg, and cheese bagel finished off with a rich and creamy Cholula hollandaise sauce is STACKED.
- Breakfast Waffle Sandwich: Making up this decadent savory breakfast waffle sandwich are herby cheesy waffles, juicy sausage, crispy bacon, a yolky fried egg, crisp lettuce, and fresh tomato and avocado.
If you make this bacon, egg, and cheese sandwich I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Bacon, Egg, & Cheese Sandwich w/ Lemon Dill Aioli
These fresh and hearty breakfast sandwiches are loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and homemade lemon dill aioli.
- 4 slices thick-cut bacon
- 4 cloves garlic, peeled
- 1/8 teaspoon kosher salt
- 2 large egg yolks, room temperature
- 2 tablespoons fresh dill
- 2 teaspoons lemon juice
- 1/8 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon butter
- 2 large eggs
- 4 slices artisan bread, sourdough or wholewheat/grain bread recommended
- 2 oz Havarti cheese, sliced
- 2 leaves lettuce
- 4 slices tomato
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil and/or wire rack. If using a wire rack spray with non-stick cooking spray.
- Arrange bacon on a baking sheet and cook for 20 minutes or until bacon is golden brown and crispy.
- Meanwhile, prepare the lemon dill aioli. With a mortar and pestle crush the garlic together with the salt. Transfer to bowl of food processor fitted with a steel blade or blender. Add the egg yolks, dill, lemon juice, and black pepper. Pulse until combined. Continue blending while slowly adding extra-virgin olive oil one teaspoon at a time. Blend until all the oil has been incorporated and desired consistency is produced. (See notes) Refrigerate until ready for use.
- Remove bacon from oven and transfer to a paper towel-lined surface to absorb excess grease.
- Melt butter in a medium non-stick skillet over medium heat.
- Crack eggs one at a time into the skillet and fry for two minutes or until all but 1/2-inch of egg whites have set. Gently flip eggs, top each with one ounce of Havarti, and fry for an additional 30 seconds to one minute or until egg whites have completely set and yolks have thickened, but not hardened. Remove eggs from skillet and set aside.
- To assemble: Rip the bacon slices in half. Divide bacon halves between two slices of bread. Layer each with a fried egg, lettuce, and tomato slices. Slather the remaining two slices of bread with at least one tablespoon (or more) lemon dill aioli and top the sandwiches. Serve warm.
- Adding the oil slowly is ESSENTIAL for the emulsification process. Simply put, emulsification, is the process of combining (by force) two liquids that don’t want to mix (such as oil and water). If this step is not performed properly the sauce will not come together and you’ll have to begin again, so be patient!! It is not possible to add the oil too slowly, so take your time.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 856Total Fat: 48gSaturated Fat: 64gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 306mgSodium: 1561mgCarbohydrates: 71gFiber: 4gSugar: 9gProtein: 37 g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc