• ½ cup Smithfield Ready to Eat Bacon
  • 3 eggs, whipped with 2 Tbsp. heavy cream
  • 1⁄8 tsp. ground black pepper
  • 4 slices whole grain bread, toasted
  • ½ cup Lemon Aioli (recipe follows)
  • 4 slices fried green tomatoes

Lemon Aioli

  • ½ tsp. roasted garlic, mashed to a paste
  • 2 large egg yolks
  • 2 Tbsp. lemon juice
  • 1 Tbsp. lemon zest
  • ¾ tsp. Dijon mustard
  • ½ cup canola oil or canola/olive blend
  • Water as needed
  • Salt and pepper, to taste


  1. Heat small nonstick sauté pan over medium heat.
  2. Add eggs and pepper, lower heat, and cook until firm but not hard, flattening so they can be folded over into 2 portions to fit bread.
  3. Warm bacon in small nonstick sauté pan over medium heat.
  4. Spread Lemon Aioli evenly over 4 slices of toast.
  5. Place eggs evenly over 2 slices of toast.
  6. Top each with 2 slices fried green tomato and bacon, evenly covering eggs.
  7. Top with other slices of toast, and cut in half.

Lemon Aioli:

  1. Mix garlic, egg yolks, lemon juice, zest and mustard.
  2. Whisk in olive oil slowly, and form an emulsion.
  3. Adjust consistency with water or more oil as needed.
  4. Season with salt and pepper.