An easy breakfast sandwich you can make everyday: toasted bread with creamy avocado spread, topped with tomatoes, spring greens, bacon and a sunny-side up egg! Delicious, nutritious and easy!
8 slices artisan bread, such as Como or Pugliese
4 organic eggs
8 slices smoked bacon
1 large tomato
2 large, ripe avocados
2 tablespoons olive oil
olive oil mayonnaise
Let's get Cooking...
Preheat oven to 375F.
Prepare avocado spread: using fork, remove avocado flesh into a small bowl. Season with a pinch of salt, add juice from 1 lime and olive oil. Set aside.
Place bacon onto cooling rack, placed over a baking sheet lined with foil. Bake in preheated oven until browned and crispy. Place sliced bread onto separate pan and toast in oven under broiler. Or, use toaster oven to toast bread.
Meanwhile, prepare the eggs. Heat a nonstick pan over low heat. Add eggs and season with salt and pepper. Let eggs cook over low heat, not turning, until whites are completely set.
Spread avocado onto toasted bread on one half of the bread. Spread olive oil mayonnaise on the other half. Add spring greens, tomatoes, bacon and top with prepared egg. Serve immediately. Makes 4 sandwiches