Recipes Fried-Egg BLTs with Arugula Aioli 5.0 (3,527) Add your rating & review Jimmy Bannos Jr. improves on the classic BLT by layering his version with curly frisée, lemony arugula aioli, thick-cut bacon and juicy heirloom tomatoes. He tops it all with a runny fried egg. Slideshow: Amazing BLT RecipesRecipe from Food & Wine America's Greatest New Cooks By Jimmy Bannos Jr. Jimmy Bannos Jr. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused Mediterranean cuisine. Since 2009, he's been chef and partner at The Purple Pig, a Chicago mainstay famous for its "cheese, swine and wine."Experience: The son of chef and restaurateur Jimmy Bannos Sr., Jimmy Bannos Jr. started by bussing tables in his father's restaurant at the age of five. His formal training later began when he attended the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. During that time, he worked locally at the iconic Al Forno restaurant and completed an internship with chef Emeril Lagasse at Emeril's in New Orleans. After graduation, Jimmy worked for Gabriel Viti at his French-Cuban Miramar Bistro in Chicago, and assisted Scott Harris with the opening of a new Mia Francesca location. His ever-growing passion for Mediterranean food took him to Italy for a six-month immersion in its culture and cuisine, followed by a move to New York City. Upon his return to Chicago, he partnered with his father to open The Purple Pig in 2009.Education: Jimmy attended the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. Food & Wine's Editorial Guidelines Updated on August 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 6 Ingredients 1 tablespoon pine nuts 1 1/2 cups lightly packed baby arugula (2 ounces) 1/4 cup lightly packed parsley leaves 1/4 cup lightly packed basil leaves 1 garlic clove 1 cup mayonnaise 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1/4 cup extra-virgin olive oil, plus more for brushing 1 1/2 tablespoons fresh lemon juice Kosher salt Freshly ground pepper 12 thick-cut slices of rustic Italian bread 12 slices of thick-cut bacon (12 ounces) 2 large heirloom tomatoes, sliced 1/4 inch thick 3 ounces frisée, torn into bite-size pieces (1 1/2 cups) 6 large eggs Directions In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes. Let cool. In a food processor, combine the pine nuts, arugula, parsley, basil and garlic and pulse until coarsely chopped. Add the mayonnaise, grated cheese, 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice and puree until smooth. Season the aioli with salt and pepper. Preheat a large griddle. Brush both sides of the bread slices with olive oil and griddle over moderate heat, turning once, until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, 3 to 4 minutes per side; drain on paper towels. In a medium bowl, gently toss the tomato slices and torn frisée with 1 tablespoon of the olive oil and the remaining 1/2 tablespoon of lemon juice; season with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Transfer to a plate and season with salt and pepper. Lay 6 slices of toast on a work surface and spread with the aioli. Top with the tomatoes and frisée, then the bacon and eggs. Close the sandwiches, cut in half and serve right away. Suggested Pairing Juicy, full-bodied Italian rosé: 2011 Cantalupo il Mimo Rate it Print