PREPARATION:

For the Aioli

1. In a blender, combine the egg yolks, garlic clove, Tabasco and a pinch of salt and pepper. Turn on the blender and slowly drizzle in the olive oil until the mixture is emulsified. Refrigerate until ready to use.

For the BLT

1. To make the sandwich, place 4 slices of bread on a cutting board. Top each piece with 2 teaspoons of aioli, 2 slices of bacon, 3 slices of heirloom tomatoes, and a small pile of lettuce. Season with salt and pepper and top with the remaining slice of bread.

   Editor's Note: Look for humane bacon—or go veg and give "mock" bacon a try. (Check out Emeril using soy sausage in this breakfast dish, one his most popular recipes last year.)