8 slices of bread
12 oz bacon
1 avocado, pitted and sliced
1 large tomato, sliced or sliced baby tomatoes
4 green lettuce leaves
Mayo or your favorite sandwich spread
1 : Line a rimmed cookie sheet with foil. Line a rack with bacon and place the rack over the lined cookie sheet.
2 : Bake at 400˚F for 20 minutes. The rack allows for heat to circulate around the bacon, but I've made it without the rack and it was still great!
3 : Saute your eggs over medium heat with ½ Tbsp olive oil. Lightly season with S&P. I left the yolk untouched and didn't flip them. I did put the lid on for 30 seconds in the end so the whites would be fully cooked. The yolk was still juicy.
4 : Toast both sides of your bread until golden (we did this over a skillet with a little butter)
5 : Spread mayo on one side of each bread slice.
One one half, add bacon, and egg. On the second half, add lettuce, avocados, tomatoes and sprinkle lightly with S&P. Sandwich the two halves together and skewer with a toothpick for effect :) Seriously this sandwich is awesome.
You Should Also See :
- Zucchini Crust Pizza
- Tomato Zucchini Tart
- Giant Cinnamon Roll Cake
- Salted Chocolate Caramel Clusters
- Caprese Flatbread With Balsamic Réduction
See More : Here