Open-Face Egg Sandwiches with Bacon, Avocado, & Sriracha Aioli

By now, everyone in America has heard of (and eaten plenty of) avocado toast. But we know there’s something missing from this trend. While the creamy avocado and crunchy toast make for a great combination, it absolutely, definitively needs some bacon strips. But why stop there? Slather that bad boy in a perfectly spicy Sriracha aioli and top it off with a runny fried egg.

Now we’re talking. Here’s how to make this trendy breakfast reboot from Yes to Yolks:

Ingredients

For the Aioli:

• 2 egg yolks, at room temperature
• 1 garlic clove, finely grated
• 1 cup canola oil, cold
• Juice of ½ a lemon
• 2 teaspoons Sriracha sauce (or more to taste)
• Salt and pepper, to taste

 
For the Sandwiches:

• 2 thick slices of multigrain or sourdough bread (or your bread of choice)
• 4 slices of crisped bacon
• 1 avocado, sliced and tossed with a little lemon or lime juice
• 1 cup baby arugula
• 2 eggs, cooked to your liking
• Salt and pepper, to taste

Directions

Sriracha Aioli:

1. Put 2 egg yolks, grated garlic, and a splash of water in a food processor.
2. While it’s running, slowly stream in 1 cup of cold canola oil.
3. Run it until the mixture thickens and looks a little like mayo.

4. Add the juice of half a lemon, 2 teaspoons of Sriracha (or more, up to you), and a pinch of salt and pepper.
5. Run the food processor again to combine everything.

 
Sandwiches:

1. Toast  your bread of choice and slather on that Sriracha aioli.
2. Layer each slice of bread with at least 2 strips of bacon (more are encouraged), followed by a handful of baby arugula and sliced avocado.

3. Top it off with a fried egg and season with salt and pepper.
4. Repeat and eat it approximately 17 more times.

 
This recipe is adapted from Yes to Yolks.