Poached Egg Breakfast Sandwiches with Harissa-Brown Sugar Bacon

True, these might be more elaborate than you’re willing to make on an average weekday, but when you have the time to make these killer sandwiches, they will not disappoint. The secret weapon here is the sweet-salty-spicy crispy bacon, lacquered with brown sugar and spiced with harissa; even if you never make these sandwiches, try making the bacon.

 

Makes 6

 

For the bacon:

1/3 cup light brown sugar

1 teaspoon organic harissa

¼ teaspoon organic cayenne 

1 pound bacon

For the sandwiches:

6 tablespoons mayonnaise

1½ teaspoons organic harissa

Squeeze of lemon

¼ cup extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon Champagne vinegar

½ teaspoon kosher salt

½ of one small shallot, minced

½ teaspoon Dijon mustard

½ teaspoon honey

Kosher salt

6 large eggs 

6 brioche rolls

3 cups frisée or escarole, washed and torn into bite-size pieces

Freshly ground black pepper

 

Make the bacon: Preheat the oven to 350 degrees and line a rimmed baking sheet with aluminum foil. Set a wire cooling rack on top of the pan and arrange the bacon on the pan in a single layer. In a small bowl, stir together the brown sugar, harissa, and cayenne, then sprinkle some of the mixture down the length of each strip of bacon. Transfer to the oven and bake until lacquered and crisp, about 30 minutes.