Ingredients

For the Sandwich: 

• 3 slices thick-cut bacon

• 1 large egg

• 2 slices Texas toast

• 2 leaves iceberg lettuce

• 3 slices tomato

• 1 to 2 tablespoons lemon-basil aioli

For the Aioli Recipe:

• 1 1/2 tablespoons Duke's mayo

• 4 basil leaves, finely chopped

• 1 lemon wedge, juiced

• 1/2 clove garlic, minced

Directions

1. Begin by assembling the aioli. Whip together mayonnaise, basil, lemon juice, and garlic clove. Set aside.

2. In a cast-iron skillet, fry the bacon over medium heat, flipping occasionally, until desired crispiness has been achieved.

3. Remove bacon from pan and fry the egg, sunny-side up in the bacon grease.

4. Remove egg and set aside. 

5. Take both pieces of toast and add them to the bacon greased cast-iron skillet. Let each slice cook for a few minutes on each side until the bread becomes golden and toasted.

6. Once they're crispy, slather each side with the aioli (more or less depending on your love for mayo) and on 1 piece, layer the lettuce, tomato, bacon, and fried egg. Gently top the sandwich with the remaining piece of bread so the egg yolk doesn't burst and then serve immediately.