Avocado Egg Sandwich with Bacon

Open faced avocado and egg sandwich with bacon.

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.

Course Breakfast Recipes

Cuisine Mexican

Servings

Calories 920kcal

Author Lea Ann Brown

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

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.

Pro Tip: When frying bacon, low and slow is always best. Place bacon in a 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.

Recipe for Chipotle Mayo.

Nutrition