Start by preheating your oven to 400 degrees Fahrenheit. This temperature ensures the bacon cooks evenly to a perfect crisp without needing to flip it on the stovetop. Position a wire rack over a baking sheet lined with foil or parchment for easy cleanup, as any bacon fat will drip below. Lay out 4 to 8 slices of Applewood smoked bacon in a single layer on the wire rack, ensuring the slices do not overlap for uniform cooking.

Slide the baking sheet into the preheated oven and set a timer for about 15 minutes. Check the bacon around the 12-minute mark; it should be golden brown and crispy with rendered fat. Applewood smoked bacon adds a subtle smoky sweetness that pairs beautifully with the richness of the eggs and buttery bread. Remove the bacon from the oven and let it drain on paper towels if needed to absorb excess grease. This oven method frees up your stovetop for other components and minimizes splattering.​

While the bacon cooks, prepare the brioche bread slices. Brioche’s soft, eggy texture becomes irresistibly golden and crisp when toasted, providing the ideal base for open face sandwiches. Melt 2 tablespoons of butter until it is fully liquid but not browned, which preserves its fresh flavor. Take each of the 4 slices of brioche bread and brush both sides generously with the melted butter using a pastry brush or the back of a spoon for even coverage.

Place the buttered bread slices on a separate baking sheet. For best results, use a second baking sheet to avoid crowding. Slide this sheet into the oven alongside or after the bacon, baking for about 10 minutes.

Flip the bread halfway through if desired for extra even toasting. The bread should emerge lightly golden with crisp edges but still soft in the center. This step infuses the bread with buttery flavor and prevents sogginess when topped. Remove and set aside on a plate to keep warm.​

Heat a large skillet over medium heat and add about 2 tablespoons of unsalted butter, letting it melt and foam slightly without burning. The butter creates a flavorful base for frying and helps achieve a lacy edge on the eggs. Crack the 4 eggs directly into the skillet, spacing them apart so they do not merge.

Season lightly with salt and pepper at this stage for even flavor distribution. Cook the eggs for a few minutes on just one side until the whites set but the yolks remain runny, about 2 to 3 minutes. For sunny-side-up style as shown, avoid flipping; this preserves the creamy yolk that acts as a sauce for the sandwich.

If you prefer over-easy or scrambled, adjust cooking to your taste, but keep the cooking time short to match the recipe’s timeline. Use a spatula to gently loosen the eggs from the pan when ready. The key is low to medium heat to prevent rubbery whites. Slide the eggs onto a plate to keep warm while assembling the salad.​

In a large bowl, combine 4 cups of mixed greens, which could include baby spinach, arugula, or lettuce for varied texture. This simple side cuts through the richness of bacon and eggs with its crisp freshness. Add 1 tablespoon of freshly chopped dill, which brings a bright, herbaceous note that elevates the dish. Drizzle in 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar for a tangy vinaigrette.

Sprinkle salt and pepper to taste, starting conservatively as flavors build. Toss everything together with clean hands or tongs until the greens glisten evenly coated and the dill distributes well. Taste and adjust seasoning; the vinegar provides acidity to balance fats, while olive oil adds silkiness. Let the salad sit for a moment to meld flavors while you assemble the sandwiches. This no-cook element takes under 2 minutes and completes the meal’s fresh contrast.​

Now bring it all together for serving. Place one toasted brioche slice on each plate as the base. Top each with 1 to 2 slices of the crispy bacon, layering for stability. Gently place one fried egg atop the bacon on each slice; the warm egg will slightly soften the toast while the yolk oozes invitingly.

Spoon a generous portion of the dressed mixed greens salad beside each sandwich. The open face style showcases layers and makes eating easy with a fork. Serve immediately while hot to enjoy textural contrast of crisp bacon, creamy egg, and crunchy greens. This assembly takes seconds but transforms components into a cohesive brunch delight.