Emily Laurae

0 Preheat your oven to 375F to cook the bacon. Line a baking sheet with parchment and place the bacon slices individually on the baking sheet. Bake for 15-17 minutes or until lightly browned.
1 In a small bowl, combine the ground peppercorns, mayonnaise, and lemon juice. Mix well until the black pepper is evenly distributed throughout the mayonnaise and set the aioli aside.
2 Preheat your cast iron pan or the pan of your choosing to medium-high heat.
3 Lightly spread each side of the sourdough bread slices with butter. Place the bread slices on the preheated grill or grill pan and cook for about 1-2 minutes per side or until lightly browned.
4 Add a nonstick skillet onto the stove at medium heat.
5 Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork.
6 Pour the eggs into the pan and immediately start swirling and mixing the eggs with a spatula while they begin to cook. Continue this process until you start to see larger, egg curds form - this should take about one minute.
7 Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat.
8 Lay out the grilled sourdough bread slices on your work surface. On one side of each bread slice, spread the prepared black pepper aioli.
9 Layer greens, followed by bacon, scrambled eggs, pepper, sharp cheddar and the second sourdough slice before cutting in half and serving.