Recipe Index

Ingredients

• 12 ounce package King’s Hawaiian Rolls
• 1 to 2 tablespoons unsalted butter, for toasting
• 10 ounces beef bacon, cooked
• 1 to 2 avocados, thinly sliced
• EGGS:
• 10 large eggs
• 2 tablespoons heavy cream
• salt, to taste
• black pepper, to taste
• HERB AIOLI:
• 1/2 cup mayonnaise
• 1/2 jalapeño, seeds and stem removed
• 1/4 cup fresh parsley
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 tablespoon chives, finely chopped
• CHIPOTLE AIOLI:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• juice of 1 lime
• 1 tablespoon honey
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 3 to 4 tablespoons chipotle adobo paste

Method

1. Blend the mayonnaise, jalapeño, parsley, garlic and lemon juice for the herb aioli in a food processor until smooth, stir in the chives, and set it aside in a small bowl.
2. Whisk the mayonnaise, sour cream, lime juice, honey, black pepper, chili powder and chipotle adobo paste for the chipotle aioli until fully combined and set that aside too.
3. Split the rolls and toast the cut sides in a pan with a little butter over medium heat for 2 to 3 minutes until golden, then flip and toast the outer sides for 2 to 3 minutes more.
4. Cook the beef bacon in a pan over medium heat for 5 to 6 minutes, flipping halfway, until crisp and golden, then drain it on paper towels.
5. Whisk the eggs with the heavy cream, salt and black pepper, then cook them in a nonstick pan over low heat with a little butter, stirring constantly with a spatula for 6 to 8 minutes until soft and fluffy.
6. Layer the eggs, bacon and avocado slices over the bottom halves of the rolls, cap them with the tops, slice the slab into individual sliders, and serve with both aiolis alongside.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data