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BREAKFAST

Breakfast Sandwich, Yuzu Kosho Aioli

Read left to right: bacon renders first, then the pan does double duty toasting the bun and frying the egg in that same fat. A spicy-citrus mayo ties it together -- spread thin, it should punch through the cheese, not drown it.

See also Yuzu Kosho Aioli

OriginDiner classic, Japanese-inflected
Active20 min
Total23 min
Equipment10-12in cast iron skillet
Pan heat
325°F
Medium-low, hold steady through all three cooks
Bacon
8-10min
Flip once, pull at deep golden-brown, still pliable
Toast
90sec
Cut side down in bacon fat until deep golden
Egg
3min
Covered, over-medium, white set and yolk just firm
1 · BACON 2 · TOAST 3 · EGG 4 · BUILD
8 slices applewood smoked bacon, thick-cut Lay in flat, no oil. Render 8-10 min, flip once, pull at deep golden-brown.1
4 martin's potato buns, split Butter the cut sides, toast in the bacon fat 60-90 sec until deep golden.
2 tbsp ≈ 30 mL unsalted butter, softened Butter the cut sides of the buns before toasting.
4 large eggs Crack into the fat, season2
to taste kosher salt Season the egg.
to taste black pepper, cracked Season the egg.
4 slices american cheese Lay on the egg in the final 30 sec, re-cover to melt.
1/4 cup ≈ 59 mL yuzu kosho aioli, made ahead A thin scrape on both cut sides. Bacon, then egg and cheese, then the top bun.
  1. applewood smoked bacon, thick-cut · BACON Leave the fat in the pan.
  2. large eggs · EGG Cover 3 min until the white is set and yolk is just firm at the edges.
Protein
Produce
Dairy & Egg
Pantry & Grain
Spice & Seasoning
Liquid & Fat

Notes

Make the aioli first. It is a five-minute whisk that wants half an hour in the fridge, so start it before the pan goes on -- or make it days ahead, since it keeps a week. Full recipe: Yuzu Kosho Aioli.
Cook the egg in bacon fat, not fresh butter. It picks up smoke and salt that plain butter can't give you -- this is most of what separates a diner-style sandwich from a home one.
Cover the pan for the egg. Trapped steam sets the white on top without flipping or basting, so the yolk stays intact and just past runny.
Spread the aioli thin. It is sharp and salty by design -- a thick layer overwhelms the egg and cheese; a scrape on each side is enough.
American cheese, not a "better" cheese. Its emulsifiers melt fast and evenly under a cover in 30 seconds flat; a sharper cheese either won't melt in time or breaks and greases out.
Toast in bacon fat after the bacon comes out. Smoky flavor transfer without the bun soaking up so much fat that it goes soggy under the egg.
Leftovers. Store components separately (bacon, egg-and-cheese, buns, aioli) in the fridge up to 2 days; reheat egg and bacon in a covered skillet, toast the bun fresh. Don't microwave the assembled sandwich -- the bun turns gummy.
Original Developed in this project, August 20, 2026, as an interpretation of a restaurant breakfast menu Jason photographed (fried egg, applewood smoked bacon, American cheese, yuzu kosho aioli, Martin's Potato Bun). No exact published match for this combination turned up in a search of restaurant menus and recipe sites, so the technique and aioli ratio are original to this card.