For the Herb Aioli:
• ½ cup mayo
• ¼ cup fresh parsley leaves, roughly chopped
• ¼ cup fresh tarragon, roughly chopped
• ¼ cup fresh dill, roughly chopped
• 1 tsp white wine vinegar
• 1 tsp hot sauce
• 1 clove garlic, grated
• Salt and Pepper to taste

For the Sandwiches:
• 4 Turano Brioche Roll
• 1 stick of butter, cut in 1-2 tbsp pieces
• ½ - 1 cup mayo
• 4 tbsp chives, cut thinly
• 16 eggs
• 4 slices cheddar cheese
• 8 slices of bacon
• Salt and Pepper to taste

① To make the aioli. In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
② Preheat the oven to 400 degrees. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray. Cook for 12-20 minutes or until desired level of crispiness. Remove the tray from the oven and transfer the bacon to a paper towel-lined plate.
③ While the bacon is cooking, start cooking the eggs. In a medium-size skillet over low to medium heat, warm the butter slices. Once the butter has begun to melt, add in 16 eggs and begin to stir with a wooden spoon or spatula. As you stir, begin to break up the yolk until all are broken.
④ Continue to stir every 10-15 seconds, scraping the bottom layer of the egg from the pan with your spatula as it cooks, creating layers and a fluffy texture. Repeat this process until eggs are cooked to desired consistency.
⑤ Turn off the heat, fold in mayo and chives until well combined. Season with salt and pepper to taste.
⑥ Place slices of cheese on a skillet to warm and begin building the sandwich. Place the aioli sauce on the bottom bun, top with 2 slices of bacon, a scoop of the fluffy egg mixture, slice of cheese and the top bun. Enjoy!