Ingredients

• 12 oz thick-cut bacon (we used Stonecross Farms)


• 1 medium-sized yellow onion, cut into 1/4" slices


• 1 head of garlic, roasted in a 350˚ oven for about an hour, or until soft and golden


• 1/3 c mayo


• 1 T lemon juice


• Salt and pepper, to taste


• 8 slices of a hearty bread (we're using a seeded loaf from Blue Dog Bakery)


• Bibb lettuce leaves


• 1 medium-large tomato, cut into thick slices


• 4 eggs

Directions

• Place bacon and onions in a large skillet on medium heat, and allow to cook, turning
  
  bacon occasionally, until bacon is golden and crispy, and onions begin to caramelize.


• Once bacon and onions are ready, set aside to drain on a plate with a layer of paper
  
  towels.


• While the bacon and onions cook, remove roasted garlic from the skin and mash in a
  
  small bowl with a fork. Add mayo and lemon juice, mix well and season to taste with
  
  salt and pepper. Set aside aioli until sandwich assembly.


• Once ready for sandwich assembly, spread a thin layer of the aioli on each slice of
  
  bread. Place two slices of bread, side by side, on each plate (this will be an open-
  
  face sandwich), and top with a few pieces of lettuce, bacon and onions, and then the
  
  tomato. Fry the eggs to each person's liking, and top each sandwich with a finished egg.
  
  Dig in!