Ingredients:

  • 4 Tbsp high-quality Mayonnaise (full-fat)
  • ½ tsp Lemon Zest, finely grated
  • 1 tsp Lemon Juice, freshly squeezed
  • 1 Tbsp fresh Chives, finely snipped
  • Pinch of Sea Salt and Black Pepper (for aioli)
  • 4 slices Sourdough Bread or quality white loaf
  • 4 rashers Thick-cut Smoked Bacon (approx. 120 g)
  • 1 medium Beefsteak Tomato, sliced thickly
  • 4-6 leaves Romaine or Little Gem Lettuce
  • 4 large Eggs
  • 1 Tbsp Whole Milk or Single Cream
  • 1 tsp Unsalted Butter
  • ½ tsp Fine Sea Salt (for eggs)
  • ¼ tsp Freshly Ground Black Pepper (for eggs)

Instructions:

  1. Prepare the Aioli: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, snipped chives, salt, and pepper. Mix well and set aside. Prep Vegetables: Slice the tomato and separate the lettuce leaves. Sprinkle the tomato slices lightly with flaky sea salt.
  2. Cook Bacon: Place bacon rashers in a cold cast iron or heavy-bottomed pan over medium heat. Cook slowly for 6–8 minutes, flipping occasionally, until crisp. Remove bacon and place on paper towels to drain. Reserve 1 teaspoon of the rendered bacon fat in the pan.
  3. Toast Bread: Place the bread slices in the pan with the reserved bacon fat and toast over medium heat until golden brown and crisp, 1-2 minutes per side. Alternatively, use a toaster. Set the toasted bread aside.
  4. Cook the Soft Scrambled Eggs: Whisk the 4 eggs vigorously with the milk/cream, salt, and pepper. Melt the butter in a non-stick pan over low heat. Pour in the egg mixture. Allow the edges to set (about 30 seconds). Gently push the eggs from the edge toward the centre using a rubber spatula, allowing uncooked egg to flow underneath. Repeat slowly until the eggs are mostly set but still moist and creamy (2–3 minutes total). Remove immediately from the heat.
  5. Assembly: Spread a generous layer of the Lemon-Chive Aioli on the inside of all four slices of toast. Layer the lettuce leaves on the bottom slice, followed by the seasoned tomato slices and the crispy bacon rashers. Place the creamy soft-scrambled eggs over the bacon. Place the top slice of toast onto the eggs. Slice the sandwich in half diagonally and serve immediately.