01 -
In a large skillet over medium heat, cook bacon slices until fully crisp. Transfer to a paper towel-lined plate, allowing excess fat to drain.
02 -
Pour off most of the bacon fat from the skillet, leaving approximately 5 millilitres. Toast sourdough slices in the residual fat until both sides are golden and crisp.
03 -
In a separate non-stick pan, fry eggs to preferred doneness—sunny-side up or over-easy yields a runny yolk ideal for this dish.
04 -
In a small bowl, combine mayonnaise and Dijon mustard, seasoning with a small pinch of salt and freshly ground black pepper. Whisk until thoroughly integrated.
05 -
Spread the Dijon-mayo mixture generously over all slices of toasted sourdough. Top two slices with a handful of fresh arugula, two slices of crisped bacon, one fried egg, and half of the sliced avocado on each. Cap with remaining bread slices, gently press, slice in half, and serve promptly.