Went to this just-opened restaurant today and had the best BLT ever. Made with wonderfully thick slices of bacon, perfectly ripe heirloom tomato and the addition of a fried egg. What was interesting is that they had the egg in an immersion circulator at 53 degrees. They crack it open on the griddle and it's done in a matter of seconds.
When you slice into the sandwich the yolk is still soft and creamy but it doesn't run out of the sandwich. Very clever stuff. This place clearly understands the importance of getting the details right. Can't wait to return.