From: Chef Heather Terhune, South Water Kitchen and Atwood Grill, Chicago. Yield: 2 servings.
8 slices thick-cut applewood-smoked bacon
4 slices brioche or challah bread, sliced 1/2" thick
1/2 cup mayonnaise
1 lemon, zest and juice only
1 Tbsp. fresh chopped dill
1 ripe Hass avocado, sliced
1 small bunch watercress
1-2 vine-ripened tomatoes, sliced 1/4" thick
to taste, coarse salt and freshly ground black pepper
1 8-oz. fresh salmon fillet
2 whole eggs, cooked sunny side up (prepare right before you serve)
Preheat oven to 400°F. Lay 8 strips of bacon and the salmon fillet next to each other on a cooling rack placed over a parchment-lined baking sheet.
Transfer to oven and bake until the bacon is crisp and browned and the salmon is cooked,15 to 18 minutes.
Toast the bread and spread one side of each of the 4 slices with lemon-dill mayonnaise. Arrange watercress on top of the slices; then top with tomatoes, avocado, bacon and flaked salmon.
Season with salt and pepper. Stack two slices on top of each other. Top each open-faced sandwich with a sunny side up egg. Serve immediately (with a small mixed green salad if you wish) so the egg stays warm.