Yield: 12 servings

24 thick slices (approximately 2 lb.) applewood-smoked bacon
½ cup mayonnaise
1 medium lemon, zested and juiced
1 Tbsp. chopped fresh dill
12 2-oz. slices of brioche bread, cut into ½” slices
2 bunches watercress
24 slices large vine-ripened tomatoes (about 4 tomatoes)
2 large avocados, peeled, pitted and sliced
12 smoked salmon slices, 4 oz. each
12 large eggs

Preheat oven to 400°F. On spray-coated or parchment-lined baking sheet, lay strips of bacon. Bake until bacon is crisp and browned, about 15-18 minutes. Keep bacon warm. Stir together mayonnaise, lemon zest, juice and dill. Toast brioche. Spread one side of each slice with mayonnaise blend.

For each sandwich: Arrange about 1 oz. watercress on each coated bread slice. Top with 2 tomato slices, 2 bacon slices and a salmon slice. Cook eggs over medium heat in spray-coated nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken but are not hard. Turn eggs over, if desired, for added firmness. Top each sandwich with an egg and bread slice. Serve immediately.