Loaded breakfast sandwich with avocado (Printable Version)

A satisfying morning stack with avocado, crispy bacon, cheese, and egg on toasted bread.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices thick-cut bread (sourdough, whole wheat, or brioche)
02 - 1 tablespoon butter or olive oil (for toasting)

→ Proteins

03 - 4 slices bacon (or turkey bacon as alternative)
04 - 2 large eggs

→ Dairy

05 - 2 slices cheddar cheese (Swiss, American, or preferred cheese optional)

→ Vegetables

06 - 1 ripe avocado, sliced
07 - 1 small tomato, sliced (optional)
08 - 1 handful baby spinach or arugula (optional)

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Directions:

01 - Cook bacon in a skillet over medium heat until crispy, about 5–6 minutes. Drain on paper towels.
02 - Wipe skillet and melt half the butter. Toast bread slices until golden brown, approximately 2 minutes per side. Set aside.
03 - Add remaining butter to skillet if needed and fry eggs to preference (sunny side up, over-easy, or scrambled). Season with salt and pepper.
04 - Lay one slice of cheese on two toasted bread slices to allow slight melting from residual heat.
05 - On each cheese-layered slice, place 2 strips of bacon, sliced avocado, optional tomato, and optional spinach or arugula.
06 - Place cooked egg atop each assembly, then cover with remaining toasted bread slices.
07 - Serve immediately; cut sandwiches in half for easier handling, if desired.

# Additional Tips::

01 -
  • It's ready in twenty minutes flat, making it perfect for those mornings when you actually have time to sit down.
  • The bacon gets perfectly crispy, the cheese melts just enough to cling to the warm toast, and the egg yolk becomes your sauce.
  • You feel like you're eating something indulgent when really you've just thrown a few good ingredients together.
02 -
  • Avocado oxidizes and browns within minutes once sliced, so prep everything else first and slice it last—this single habit changed everything about how my sandwiches looked on the plate.
  • The moisture from the tomato and the heat from the egg will make your toast soggy if you're not careful, so layer the cheese and bacon as insulators between the bread and the wetter elements.
03 -
  • Let your eggs come close to room temperature before cooking—they cook more evenly and give you better control over the yolk situation.
  • Cook everything in the same skillet if possible, so you're layering flavors instead of washing multiple pans, and the residual heat from one element helps cook the next.
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