Save to Pinterest Saturday mornings used to mean cereal until I realized I could layer bacon, avocado, and a runny egg between two slices of toast and call it breakfast. The first time I built one of these, I undercooked the bacon and overcooked the egg, but even then it tasted better than anything I'd grabbed on my way out the door. Now it's my go-to when I want something filling without a lot of fuss. The smell of toasting sourdough and sizzling bacon is enough to wake up anyone still asleep in the house. It's messy, it's indulgent, and it's exactly what a weekend morning should taste like.
I made this for my roommate once after a long night out, and she said it cured her headache better than any painkiller. We sat at the kitchen counter in our pajamas, yolk dripping onto our plates, laughing about how something so simple could feel so restorative. She asked for it every weekend after that. It became our ritual, a way to ease into the day without rushing. That sandwich turned into more than food, it was our reset button.
Ingredients
- Thick-cut bread: Sourdough or brioche holds up to all the toppings without getting soggy, and toasting it in butter makes it golden and crisp on the outside.
- Bacon: Cook it until it's crispy enough to snap, not chewy, because that crunch is what balances the soft egg and avocado.
- Eggs: Sunny side up or over-easy works best so the yolk can soak into the bread when you bite down.
- Cheddar cheese: A sharp cheddar melts just enough from the warm toast, but Swiss or American work if you want something milder.
- Avocado: Use a ripe one that yields slightly when you press it, and slice it thick so it doesn't mush into the bread.
- Tomato and greens: These are optional but add freshness and a little acidity to cut through the richness.
- Butter: Don't skip this for toasting the bread, it makes all the difference in flavor and texture.
Instructions
- Crisp the bacon:
- Lay the strips flat in a cold skillet, then turn the heat to medium and let them slowly render their fat. They'll cook evenly and get crispy without burning, about 5 to 6 minutes total.
- Toast the bread:
- Wipe out most of the bacon grease, add half the butter, and toast each slice until golden brown on both sides. The edges should be crunchy, the center still soft.
- Fry the eggs:
- Add a little more butter if the pan looks dry, crack the eggs gently, and season them right away. Cook until the whites are set but the yolks are still runny, about 3 minutes for sunny side up.
- Melt the cheese:
- Place a slice on two of the toasted bread slices while they're still warm. The residual heat will soften the cheese just enough to make it stick.
- Build the layers:
- Stack bacon, avocado slices, tomato, and greens on the cheese-topped bread. Add the fried egg on top, then close with the second slice of toast.
- Serve it hot:
- Cut the sandwich in half if you want, but eat it right away while everything is warm and the yolk is still liquid.
Save to Pinterest One Sunday I made this for my dad, who usually eats oatmeal and nothing else in the morning. He took one bite, looked at me, and said it was better than anything he'd had at a diner. He finished the whole thing in silence, which is how I knew he meant it. We didn't talk much that morning, but the sandwich said everything. It's funny how food can do that, bridge the gap when words feel awkward.
Choosing Your Bread
Sourdough is my favorite because the slight tang plays well with the richness of the egg and avocado. Brioche is softer and a little sweet, which some people love, but it can get soggy if you're not careful. Whole wheat holds up well and adds a nutty flavor, but it's denser, so toast it a little longer. Whatever you pick, make sure it's thick enough to support all the layers without falling apart in your hands.
Getting the Egg Right
I used to overcook my eggs until someone told me to pull them off the heat while the yolk still jiggles. It keeps cooking for a few seconds after you remove it from the pan, so if you wait until it looks done, it'll be overdone by the time you eat it. A runny yolk is what makes this sandwich special, it acts like a sauce and soaks into the bread with every bite. If you prefer scrambled, beat the eggs with a splash of milk and cook them low and slow, they'll stay creamy instead of rubbery.
Making It Your Own
This sandwich is a starting point, not a rulebook. I've added hot sauce, pesto, caramelized onions, and even a fried hash brown patty when I was feeling ambitious. My sister swaps the bacon for smoked salmon and adds cream cheese, which sounds weird but works. If you're vegetarian, sautéed mushrooms with a little garlic are a solid substitute, they bring the same savory depth. Play around with it, the structure stays the same, but the flavors can go wherever you want.
- Try pepper jack cheese if you want a little heat.
- Add a smear of mayo or aioli for extra creaminess.
- Use everything bagels instead of bread for a chewier texture.
Save to Pinterest This sandwich turns a regular morning into something worth waking up for. Make it once, and you'll understand why it's impossible to go back to cold cereal.
Recipe FAQs
- → Can I make this sandwich ahead of time?
It's best served immediately while the egg is warm and the bread is crispy. However, you can prep ingredients in advance and assemble just before eating. If you need to make it ahead, store components separately and assemble when ready to eat.
- → What's the best way to cook the egg for this sandwich?
Sunny side up or over-easy work best as they allow the runny yolk to add moisture and richness. However, you can scramble or cook over-medium if you prefer a fully set yolk. The choice depends on personal preference and how you want the egg to interact with other ingredients.
- → Can I use different types of cheese?
Absolutely. Cheddar works well, but Swiss, American, provolone, or even pepper jack cheese are excellent alternatives. Choose a cheese that melts easily and complements the other ingredients. Softer cheeses like brie also work nicely.
- → How do I make this vegetarian?
Simply omit the bacon and replace it with sautéed mushrooms, avocado slices, veggie sausage patty, or plant-based bacon. You can also add roasted red peppers, caramelized onions, or extra greens for substance and flavor.
- → What bread works best for this sandwich?
Thick-cut bread is essential to handle all the fillings without falling apart. Sourdough, whole wheat, and brioche all work wonderfully. You can also use English muffins, bagels, or even gluten-free bread depending on your preference and dietary needs.
- → Can I add more vegetables to this sandwich?
Definitely. Fresh spinach, arugula, tomato slices, cucumber, roasted red peppers, or sautéed mushrooms are all great additions. Just ensure they're not too wet, which could make the sandwich soggy. Pat vegetables dry if necessary.