This breakfast sandwich with avocado is right up your chipotle obsessed, Mexican food, breakfast crazed, runny egg lovin’ alley. Rustic toast slathered with chipotle mayo, topped with bacon and avocado and crowned with a poached egg. This egg and avocado sandwich is a great way to start the morning. And it comes together in a jiff. Let’s take a look.
For us, Sunday mornings are reserved for a special breakfast. Something other than Cheerios or a slice of toast.
And I don’t know about you, but I wake up hungry, so that special breakfast gets even more points when it doesn’t take an hour to make.
Enter this easy open faced breakfast egg and avocado sandwich idea.
There are too many star ingredients in this breakfast sandwich to give credit to just one item. Who doesn’t love bacon? Sliced avocado is a superstar. And a poached egg is always a special treat.
But what pushes this breakfast sandwich over the top is a smear of Chipotle Mayonnaise. Just right spicy, creamy and dreamy, it’s simply amazing.
Let’s get started.
Ingredients You’ll Need
- A good old fashioned loaf of rustic style bread.
- Avocado
- Eggs
- Bacon, preferably thick cut
- Chipotle Mayo
Step 1: Before you start to build this egg and avocado sandwich, whip up a batch of chipotle mayo. In a bowl combine ½ C. mayonnaise, 1 chopped chipotle pepper, 1 teaspoon of the adobo sauce and a good solid squeeze of lime juice (about 2 teaspoons).
Step 2: Start the process of poaching two eggs.
Then build your sandwich.
Step 3: Toast two slices of bread. Spread each slice with some chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.
Step 4: Top the sandwich with a beautiful poached egg and dig in.
What an easy breakfast sandwich with avocado and so DEElicious I may have to have it every Sunday for the rest of my life.
FAQ’s
Pro Tip: When frying bacon, low and slow is always best. Place bacon in a non-stick fry pan, and turn the heat to medium low. Let the bacon start to cook and then turn up the heat a bit. Turn the bacon often for even cooking. Some people like to cook bacon in the oven on a sheet pan. I prefer the old fashioned way of frying bacon stovetop. You have more control over getting it cooked evenly.
Rustic bread is a very relative term. When I think of rustic bread, I think of a round loaf rather than a loaf shape like your purchase for sandwich bread. Look for rustic or artisan bread in the bakery section of the grocery store. It has a heavy crust with soft chewy bread inside.
When using sliced avocados for any recipe, you simply don’t want to try and slice an overly ripe mushy avocado. Save those to make guacamole. The avocado should be somewhat firm to the touch with just a slight give when you squeeze it.
Variations
- English Muffins: Use toasted English Muffins in place of rustic bread.
- Eggs: Instead of poached egg, top that sandwich with a fried egg. I highly recommend over easy, so you still get that runny yolk experience
- Sprinkle the sandwich with some crumbled Cotija cheese. A Mexican crumbling cheese, it’s beautifully salty with flavor.
- Tomatoes: When fresh tomatoes are in season, add a thin slice.
- Avocado: Have avocados that are “guacamole” ripe? Using a fork, smash the avocado and season with salt and pepper. Use this in place of sliced avocado.
- Eggs: Don’t feel like poaching eggs? Use an over easy fried egg instead.
Recipe for Breakfast Sandwich with Avocado
I hope you enjoy this easy breakfast and combining chipotle mayo with breakfast food.
And if you’re a fan of special breakfast recipes like us, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes and the most popular breakfast recipe on my site for Breakfast Burrito with Green Chile Sauce.
Looking for more Mexican Breakfast Ideas? Take a look at:
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Breakfast Sandwich with Avocado Bacon and Poached Egg
Ingredients
- 2 slices rustic white bread toasted
- 4 slices avocado
- 4 slices bacon cooked, preferably thick cut
- 2 tablespoons chipotle mayonnaise
- 2 eggs poached
Instructions
- Before you start to build that sandwich, whip up a batch of chipotle mayo. It's easy and only takes a few minutes to make.
- Start the process of poaching two eggs. If you need to, refer to my How To Poach An Egg article.
- Toast two slices of bread. Spread each slice with about a tablespoon of chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.
- Top each sandwich with a beautiful poached egg and dig in.
Notes
Nutrition
Breakfast Sandwich with Avocado … It’s What’s for Breakfast
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I love this!! Like a tartine, but better! And with bacon!
Thanks Food Hound!
I saw this on Dara’s site and now yours and wondering if that’s a sign? A sign I need this for breakfast too? I’m not kidding..I thought of you when I saw this there; how could I not?
So now I have Karen’s dish and another couple and I’m just waiting on the macaroni chicken salad or am I being punished? Really, I promise, Abbie and I are both sorry she showed little manners. I guess I need a sign, “As cute as she may look, she is a dog who takes advantage of any situation possible when there is food involved.” I owe you but her kibbles not all that good. 🙂
Barb, that macaroni salad is next up. Abby and I have a lot in common…I take advantage of those food situations too. 🙂
Ooey Gooey Delcious!! Yum
Ooeey Gooeey Delicious!!! Yum
That combo looks TO-DIE-FOR scrumptious! And your photos are so yummy – such beautiful colors. Pioneer Woman mentioned trying to get “action” shots and I poked the yolk on an egg to practice. 😛 Love it! Also, I canNOT wait to try that mayo. Sounds perfect.
Thanks Vickie!!!!! Egg yolks running are most certainly an action shot, I’ll have to start thinking action when I’m shooting food. That mayo is really good.
Now that’s a breakfast. Can’t beat runny yolks, can you? I make something similar in the summer, kinda a BLT with avocado slices instead of lettuce (a BAT?) or guacamole instead of the mayo (BLGT?) Will for sure have to make the chipotle mayo soon.
Thanks Dave. I agree, you can’t beat runny yolks. Makes everything so creamy and luscious. Love the abbreviations. 🙂
Beautiful photos! Sure would love that on my plate for breakfast right now. Thanks for stopping by to visit this morning – hope you have a wonderful day!
Thanks Mary.
Fabulous photos! That first one is a killer with the egg drooling down the side.
I’m not the greatest avocado fan, but it sure looks great in your breakfast dish, Lea Ann!
Thanks for stopping by Barbara. I was kinda proud of that drooling egg. 🙂
Your photos look great here!!!! That camera is working out for sure! YUM – this is the perpect breakfast! I love all the flavors and textures…I will make this!
I’m slowly improving…thanks for the compliment. I’m pretty sure if you make it, you’re going to LOVE it.
Love it! Love it! That is exactly how I make my chipotle mayo
Lea Ann – this looks SOOOOO Good!!! I think Sophia the Wren would love it! But not as much as I would. Great photos! Thanks for posting!
LOL.. I’m so loving that Sophia The Wren. Thanks Nancy
This is so up my alley! You had me at chipotle! Definitely will be on the breakfast table very soon!
Thanks so much for the indorsement and reference to my pastry. You are too kind. Your egg sandwich looks delicious and your photographs are beautiful. There is just something about a perfectly poached egg that is so elegant in my opinion. Maybe it reminds me of Eggs Benedict. Whatever it is I love it!
You’re welcome Karen. We loved that pastry. Now all I have to do is be able to make it. Eggs Benedict was the beginning of my love affair with a poached egg. I’m just glad I learned how to poach an egg perfectly almost every time.
Wow – those are some great, super fantastic, professional pictures and the meal looks pretty good too. Seriously, it looks delicious and I really like seeing the yolk running out. I used to think if I broke it by accident, the picture was ruined, but not any more. Tomorrows mission – finish taxs in the am, get out camera and DVD afterward.
Why thank you Larry. Unsolicited compliments are always the best. 😉 I really look forward to your new camera adventures and your great, super fantastic, professional photos.
That is one beautiful chipotle inspired breakfast dish. Wow.
Why thank you Velva. Now I just needed one of your Bloody Mary’s and it would have been perfect.
That’s my idea of breakfast – in fact I’m going into the kitchen right now to make this, so thanks for the inspiration!!!
Hope you love it as much as I did Michele. Thanks for the comment and the stop by.
Now THIS is what I call a breakfast sandwich!
Me too Susan! Thanks for stopping by.
This is far and above one of the most awesome breakfast sandwiches I have EVER seen. Eggs, chipotle, and avocado. Awesome.
Thanks Joanne…awesome it was.
I’m onboard with everything except the avocado…just never liked ’em.
What are we going to do with you Russ??? Yesterday it was yogurt, today Avocado???? 🙂
absolutely perfect egg – I make chipotle mayo a lot – its one of my favorite flavors…this looks like a perfect brunch, lunch or even light dinner…oh heck even an indulgent snack for that matter.
Coming from you Christo, I’m going to take that egg compliment and file it away in a safe place. I make chipotle mayo too but just whip it together without a plan. Dara gave me the perfect combo…which turned out so easy.