Egg & Sloppy Bacon Sandwich

Add 500 ml of buttermilk to a container

Add 500 ml of whole milk

Cover with a lid and ferment for 24h at room temperature until solid part separates from the liquids

Add 8 g of fine salt. Mix to combine

Pour the mixture into a cheesecloth over a bowl

Hang for 24h in the fridge until it thickens

The fresh cheese is ready

Add 60 g of egg yolks to large bowl

Add 6 g of salt

Add 22 g of lemon juice

Whisk until emulsified

Add 225 g of vegetable oil in a thin stream while whisking until well emulsified. Mayonnaise is ready

Thinly slice ½ bunch of chives

Trim, peel and finely chop 1 large shallot

Add 100 g of fresh cheese to a bowl

Add 50 g of mayonnaise

Add sliced chives

Add finely chopped shallot

Mix until homogeneous

Add black pepper and salt to taste

Squeeze juice from ¼ lemon and mix to combine. Lemon & Cheese Mayonnaise is ready

Add 1 tbsp of vegetable oil to a pan on medium heat

Add 8 slices of organic bacon and cook for 5m until golden

Flip bacon slices and cook 5m until golden but still soft. Reserve

Fill pot with water and bring to boil

Add 4 eggs and cook for 7m. Remove and transfer to ice bath

Peel and quarter the eggs

Season with salt and black pepper to taste

Zest ​ ½ lemon

Thickly slice ½ loaf of sourdough bread to make 2 sandwiches

Spread 2 tbsp of Lemon & Cheese Mayonnaise on bottom slice of bread

Add ½ of the sliced eggs

Add 4 slices of fried bacon

Spread ½ tbsp of Lemon and Cheese Mayonnaise on top slice of bread. It's ready

Eat with joy and a big smile on your face!