Preheat the oven to 450 degrees F.
Spread the bread with the Aioli. Place 2 strips cooked bacon on each slice. Then sprinkle with 1/2 cup grated cheese per slice. Oil a cast-iron skillet and place the sandwiches inside. Place in the oven and cook until the cheese has melted.
While the sandwiches are in the oven, fry the eggs over easy (2 eggs for each portion).
When the cheese has melted, remove the sandwiches from the oven and serve topped with fried eggs.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat the oven to 400 degrees F.
Toss the chiles with some olive oil and 1/2 teaspoon salt and roast, about 12 minutes. Transfer to a bowl and cover with plastic wrap for 5 minutes. Peel the skins, de-seed and mince the chiles.
Meanwhile, whisk the egg yolk with a squeeze of lemon juice until it loosens. Slowly whisk in the olive oil to form a thick emulsification. Fold in the chiles with a pinch of salt into the aioli base.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.