Cobblestone Egg Sandwich

Piled high with candied bacon, homemade lemon mayonnaise, Gruyère, arugula, and tomato, it's no wonder why this breakfast sandwich is one of the most popular items on the menu at Kitchen 208 in Charleston, SC.

To make the candied bacon

1. Preheat the oven to 325F. Add the sugar to a shallow plate, and lightly dredge the bacon through the sugar, so both sides of each strip are evenly coated. Transfer the bacon to a rimmed baking sheet and cook until the bacon is crisp, rotating the pan midway through cooking, about 20 minutes.

To make the lemon mayonnaise

1. Crack the egg into a blender jar or food-processor bowl. With the motor running on high speed, begin adding the oil, a few drops at a time. Once the mayonnaise begins to thicken, add the rest of the oil in a slow stream. Add the vinegar, salt, lemon zest, and lemon juice and blend until combined.

To assemble the sandwich

1. In a small skillet set over low heat, melt the butter. Crack the eggs into the pan and fry until the whites are set and browning around the edges and still slightly underdone around the yolk, about 4 minutes. Use a spatula to flip the eggs over (take care not to break the yolks) and top each egg with 2 slices of the Gruyère. Cook on the other side just long enough to cook the white through, 30 seconds to 1 minute (the cheese won't be completely melted).
2. Add 2 slices of candied bacon (halve the strips if they are too long for the bun) to the bottom half of each sesame bun and top with a fried egg. Top each with 1/4 cup arugula and 2 slices of tomato. Smear the top bun halves with some of the lemon mayonnaise, close the sandwich, and serve immediately.