• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tao of Spice

  • Recipes
  • Blog
  • About
    • Work With Me
    • Privacy Policy
  • Contact
Home » Blog » Breakfast & Brunch » Bacon, Egg, and Cheese Sandwich w/ Lemon Dill Aioli

Bacon, Egg, and Cheese Sandwich w/ Lemon Dill Aioli

June 4, 2020 by Jessica Halverstadt Leave a Comment

Jump to Recipe
78shares
  • Share
  • Email
  • Print

This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. It’s loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and homemade lemon dill aioli.

Two bacon, egg, & cheese sandwiches with lemon dill aioli stacked atop each other.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

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 bacon, egg, and cheese 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.

So what do you need to make this sandwich? (+ 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.
  • Salt
  • 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: Sourdough is my favorite so that’s what I used, however, a whole wheat or grain bread would be equally good.
  • 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.
Two bacon, egg, & cheese sandwiches with lemon dill aioli stacked atop one another on a grey plate.

How do you this make bacon, egg, & cheese sandwich w/ lemon dill aioli? (+ 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.

Close-up shot of lemon dill aioli in white bowl w/ spoon shot from above.

Remove the bacon from oven.

Four slices of bacon on a wire rack atop of a baking sheet shot from above.

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 aside.

Two fried eggs in a skillet shot from above.

To assemble the sandwiches, first rip 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.

Two bacon, egg, & cheese sandwiches stacked atop each other with yolk dripping off.
Close-up shot of bacon, egg, and cheese sandwich in pool of egg yolk on a grey plate.

Product Recommendations

More breakfast/brunch recipes to enjoy

On the SAVORY side:

  • Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
  • Breakfast BLT Cast-Iron Pizza: This breakfast BLT cast-iron pizza starts with a homemade dough sprinkled with everything bagel seasoning, is slathered in pesto, and topped with fresh mozzarella, tomatoes, bacon, eggs, and fresh greens.

On the SWEET side:

  • Pumpkin Cinnamon Rolls w/ Chai Spice: Ooey gooey cinnamon rolls with pumpkin-infused dough and chai spice lavishly glazed in cream cheese icing. Perfect comforting brunch or dessert for autumn.
  • Blueberry Rhubarb Buckle Cake w/ Cardamom Streusel: Easy, super moist buckle cake with fresh blueberries and rhubarb topped with cardamom and cinnamon streusel. Wonderful choice for brunch or dessert.

If you make this bacon, egg, & cheese sandwich w/ lemon dill aioli 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 ♥

Continue to Content
Two bacon, egg, & cheese sandwiches with lemon dill aioli stacked atop each other.

Bacon, Egg, & Cheese Sandwich w/ Lemon Dill Aioli

Yield: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with tin foil and/or wire rack. If using a wire rack spray with non-stick cooking spray.
  3. Arrange bacon on a baking sheet and cook for 20 minutes or until bacon is golden brown and crispy.
  4. 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.
  5. Remove bacon from oven and transfer to a paper towel-lined surface to absorb excess grease.
  6. Melt butter in a medium non-stick skillet over medium heat.
  7. 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.
  8. 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.

Notes

    • 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jessica Halverstadt
Cuisine: American / Category: Sandwiches & Wraps

Filed Under: Breakfast & Brunch, Sandwiches & Wraps

Previous Post: « Lemon Dill Aioli
Next Post: Spicy Thai Carrot Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Me

Hello!!!! Welcome to Tao of Spice. Read More…

Follow Me

  • Pinterest
  • Instagram
  • Twitter
  • Facebook

Web Stories

Click here to view my web stories. 

Browse my top categories using Recipe Key
    Gluten FreeDairy FreeVegetarian

Search

Categories

  • Appetizers & Snacks (13)
  • Baked Goods (11)
  • Beverages (2)
  • Breakfast & Brunch (11)
  • Condiments (15)
  • Cookies (4)
  • Dessert (12)
  • Dinner (24)
  • Dips (5)
  • Fall (23)
  • Gluten-Free (54)
  • How-To (2)
  • Lunch (10)
  • Main Course (24)
  • Mexican (27)
  • Salad (7)
  • Salsas (6)
  • Sandwiches & Wraps (9)
  • Sauces (6)
  • Sides (11)
  • Soups & Stews (8)
  • Spring (10)
  • Summer (22)
  • Tacos (9)
  • Uncategorized (2)
  • Vegan (17)
  • Vegetarian (52)
  • Winter (10)

Seasonal Recipes

Cranberry Sauce with Cardamom

Cranberry sauce in bowl with greenery, cranberries, and an orange in the background.

This easy homemade cranberry sauce with cardamom has changed my mind about this Thanksgiving classic. With the addition of cardamom, this vintage dish is transformed from tired to inspired. Naturally vegan, gluten-free, and easily made in advance.

Instant Pot Buffalo Chicken Chili

Bowl of chili with spoon and dish towel with second spoon.

This Instant Pot buffalo chicken chili lets you get your weeknight wing fix with ease. Although super simple and hands-off, it’s definitely not lacking in flavor. Naturally gluten-free.

Beef Birria (Mexican Stew) – Stovetop, slow cooker, or Instant Pot

bowl of beef birria topped with lime wedge, cilantro, and diced white onion on a blue towel shot from above

Slow-cooked savory Mexican stew made with beef and a blend of chile peppers, onion, garlic, and a variety of spices. This dish is warm and rich with a depth of flavor that goes unmatched. Naturally gluten-free.

Eggnog Snickerdoodles

eggnog snickerdoodles up close on wire cooling rack

Take your holiday cookies to the next level with these snickerdoodles. They are soft and chewy, spiced with cinnamon and nutmeg, and topped with eggnog frosting.

Copyright © 2021 Tao of Spice on the Foodie Pro Theme