For the Aioli:
2 egg yolks, at room temperature
1 garlic clove, finely grated
1 cup canola oil, cold
Juice of half a lemon
2 teaspoons Sriracha sauce (or more to taste)
Salt and pepper, to taste
Place the egg yolks, grated garlic, and a splash of water in the bowl of a food processor. Turn on the machine and while its running, slowly stream in the cold canola oil. Run the machine until the mixture thickens and emulsifies. It should look like a slightly loose mayo. Add the lemon juice, Sriracha, and a pinch of salt and pepper. Run the machine again to incorporate and then transfer to an airtight container. Serve immediately or keep sealed in the fridge for up to a week.
For the Sandwiches
2 thick slices of multigrain or sourdough bread (or your bread of choice)
4 slices of crisped bacon
1 avocado, sliced and tossed with a little lemon or lime juice
1 cup baby arugula
2 eggs, cooked to your liking
Salt and pepper, to taste
Toast the bread and slather with the Sriracha aioli while the bread is still warm. Top each slice of bread with two slices of bacon, followed by a handful of baby arugula and the sliced avocado. Top everything with the egg and season with salt and pepper. Serve immediately.