Otherwise known as my way of celebrating summer’s last juicy tomatoes.
Make this “aioli“- (it’s really you-know-what). The tarragon, chives and garlic take the sandwich from breakfast/brunch to what I’d serve someone special for dinner.
Thickly slice brioche or challah and some beautiful heirloom tomatoes.
While your bread toasts, cook an egg or two over easy- you want your yolk to pop and spread all over the tomato and bacon- and fry your bacon up crisp.
Remember to season your egg with a little salt and pepper. Do the same with your tomato. The aioli is strong so I only seasoned my egg the first time around, which left the sandwich just shy of transcendent. The first rule of cooking- season all your components- is there for a reason. Think in layers.
Then spread the aioli on both pieces of bread and stack crisp lettuce (I used Boston), tomato, egg and bacon.
My taste tester called it the perfect combo of flavors : ).