Toasted brioche bun topped with spicy aioli, avocado, bacon, fluffy egg, and crispy chili oil. This breakfast sandwich combines savory and spicy flavors for a next-level experience.
1: For the crispy chili oil, add the shallot, garlic cloves, sichuan peppercorns, bay leaves, cinnamon sticks, and avocado oil to a small pot and bring to a low simmer. Remove from heat after about 30 minutes.
2: Strain the oil over the sichuan chili flakes, adding the Chinese five-spice and salt. Use immediately or store in an airtight container for up to 6 months.
3: Cook the bacon in a cold oven at 375 degrees F for 20-25 minutes, depending on thickness.
4: Mix mayo, lemon, garlic, sriracha, salt, and pepper to make the spicy aioli.
5: Cook the egg over medium-low heat and fold into a fluffy square.
6: Assemble the sandwich with the brioche bun, aioli, avocado, bacon, egg, and finish with crispy chili oil.
