Bacon, Avocado and Egg Breakfast Sandwich

Breakfast is the most important meal of the day. I always make sure to have something delicious and nutritious to eat to keep me full throughout my morning. I also like using minimal ingredients and ones that cook quickly. Pre-Quarantine, I would go to my favorite cafe just one block away from where I lived at the time and order my favorite breakfast sandwich to jumpstart start my day. I would have it with either a hot cup of coffee or their “tea of the day.” This sandwich helped me to start off my morning with my best foot forward.

The sandwich I would order was basic, but oh so appreciated. It was two pieces of toasted wheat bread with a generous amount of butter spread on each piece. Added to that was bacon and an over-easy egg. I loved how the egg would run out onto the toast and gently touch any of my sides that I had on my plate such as home fries or hash browns. Sometimes, to add a little sweetness, I would use a little bit of grape or strawberry jelly and dip the edges of my sandwich in there. Talk about Y-U-M-M-Y! Sadly, I no longer go to that cafe since I’ve moved since and they no longer have indoor seating due to the pandemic. I have had to get creative and start making it myself. For this recipe, I decided to pay homage to that favorite breakfast sandwich of mine. I just added a little twist…Avocado.

Bacon, Avocado and Egg Breakfast Sandwich

3.6 from 40 votes

Recipe by Madison

Course: Breakfast RecipesDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 slices bread (I use wheat), toasted and buttered

• 1 egg

• 2 slices bacon

• 1/2 avocado, sliced

Directions

• In a large nonstick skillet, cook bacon over medium heat until each side becomes crispy. Remove from skillet and place on a plate lined with paper towels to drain.
• In the same skillet, on low heat, crack 1 egg and cook until the bottom part is completely white, and you can no longer see the skillet through the egg. (If the outer edges start to bubble, the heat is on too high). Once completely white, flip and cook for 45 more seconds. Remove from pan and add to buttered toast.
• Now, assemble your sandwich. Add the bacon and avocado and the other piece of buttered toast.
• Slice sandwich on a diagonal and Enjoy!

Notes

• It is best to use a ripe avocado.

Avocados are so good here in California, so it would be remiss of me to not incorporate one on this sandwich. This added touch gives the sandwich a different texture and the perfect amount of creaminess with each and every bite. Avocado work well with this sandwich because it does not take away from the flavor. It simply enhances it and blends well with the other ingredients. It is a good and beneficial fat for your body and is easy to incorporate into your diet.

Did you know that eating avocados can protect your eyes because they are loaded with powerful antioxidants? Now, THAT is a HUGE bonus that you can eat something so tasty that also benefits you health wise. 

Now, this sandwich has completely won my family over and is a highly requested breakfast on weekdays since it is such a quick meal to have before heading out the door. In just about 10 minutes of cook time, this Bacon, Avocado and Egg Sandwich can be yours to enjoy with  either a tall glass of orange juice, coffee or even your favorite tea. Proceed with caution, because this breakfast might become addictive!  I hope this adds a little bit of sunshine to your morning routine. Enjoy getting creative with this sandwich and incorporating any other ingredients you might like to try with it!

Happy Cooking…and Eating, of course!

-Madison