Instructions
- Cook Bacon in a skillet over medium heat until crispy. Remove bacon and set aside, reserving some bacon grease.
- Prepare Truffle aioli by combining mayonnaise, truffle oil, and a pinch of garlic powder.
- Melt Clarified butter in the same skillet. Gently poach Eggs to desired doneness.
- Toast Sourdough bread to golden brown.
- Spread Truffle aioli on both slices of toasted Sourdough bread.
- Layer Arugula, Gruyere cheese, poached Eggs, and Applewood smoked bacon on one slice of bread.
- Cover with the other slice of bread and serve immediately.
