Pin It My roommate in college used to make these on Sunday mornings when we were both nursing slight hangovers and needed something substantial to face the day ahead. The smell of bacon would wake me up before my alarm, and shod always have mugs of coffee ready by the time I stumbled into the kitchen. Now its my go-to when I want to feel like I have my life together, even if Im just eating over the sink.
I made these for my dad once when he was visiting, and he spent the entire meal silently eating, which is his highest form of praise. At the end he looked at me and said this was better than the diner version he gets every Saturday morning. Now whenever I visit, he casually asks if I brought any bacon.
Ingredients
- Thick-cut bread: Sourdough gives you that tangy crunch, but brioche makes it feel like a treat from a fancy café
- Bacon: Thick-cut holds up better in the sandwich, and the extra crispiness creates this incredible texture contrast with the soft egg
- Eggs: Room temperature eggs cook more evenly, so take them out of the fridge while you prep everything else
- Cheddar cheese: Sharp cheddar cuts through the richness of the avocado and bacon, but American gives you that classic melty vibe
- Ripe avocado: You want it soft enough to spread slightly but firm enough to hold its shape when sliced
- Tomato and greens: These add freshness and acidity to balance all the rich elements, plus they make the sandwich feel virtuous somehow
- Salt and pepper: Season the eggs right after they hit the pan, and taste before serving because the bacon and cheese bring plenty of salt
Instructions
- Get your bacon going:
- Lay bacon in a cold skillet and turn the heat to medium, letting it slowly render its fat as it comes up to temperature. This method gives you perfectly even crispiness without those burnt edges that happen when you start with a hot pan.
- Toast your bread:
- Wipe out most of the bacon grease but leave a little behind, then toast your bread in that same pan so it picks up all that savory flavor. Watch it closely because bread with bacon fat on it goes from golden to burnt faster than you expect.
- Cook the eggs:
- Fry them sunny side up or over easy so you get that runny yolk situation that creates its own sauce when you bite into the sandwich. If you are not into runny yolks, scrambled or over hard still gives you something delicious.
- Melt the cheese:
- Place cheese slices on warm toast right after they come out of the pan, using the residual heat to get that perfect melt without making the bread soggy. The cheese should be just softened enough to grab onto everything else.
- Layer everything strategically:
- Start with cheese on the bottom slice so it acts as a barrier against the bread, then pile on bacon, avocado, tomato, and greens before topping with that beautiful egg. The top piece of bread goes on last, and press down gently to let everything settle.
Pin It My partner accidentally invented the best variation when we were out of bacon and used the last of some caramelized onions instead. The sweetness against the sharp cheddar was such a happy accident that we make it that way on purpose now.
Building the Perfect Stack
The order matters more than you might think. Cheese goes first so it melts into the bread, then anything hot or crispy, and finally the cool fresh toppings last. This keeps the tomato and greens from wilting and gives you this perfect temperature gradient in every bite.
Egg Doneness Guide
Sunny side up gives you that luxurious runny yolk that basically creates its own sauce. Over easy is perfect if you want the yolk experience but need everything to stay contained. And scrambled is honestly underrated here, especially if you mix some herbs right into the eggs before they cook.
Make It Your Own
The template is solid but the variations are endless. This is one of those recipes that rewards experimentation.
- Try spreading sriracha mayo on the bread before toasting for a spicy kick
- Sautéed mushrooms add an earthy element that makes it feel fancy
- A quick pickle of red onions in vinegar cuts through all the richness beautifully
Pin It Theres something deeply satisfying about a breakfast sandwich that stays together until the very last bite, with yolk running down your arm and napkins nowhere to be found. Its messy and perfect and exactly what mornings should taste like.
Recipe Questions & Answers
- → What type of bread works best?
Thick-cut sourghard, whole wheat, or brioche bread slices provide the sturdiest foundation. The bread needs to be substantial enough to hold all the fillings without getting soggy. Toasting until golden creates a crispy texture that stands up to the creamy avocado and runny egg yolk.
- → Can I make this vegetarian?
Absolutely. Simply omit the bacon and replace it with sautéed mushrooms, a veggie sausage patty, or extra slices of avocado and tomato. The protein and satisfaction remain while accommodating a meat-free diet.
- → How should I cook the eggs?
Fry the eggs sunny-side up or over-easy so the yolk remains runny. This creates a natural sauce that enhances every bite. If you prefer, scramble the eggs instead—though you'll miss that luxurious yolk experience.
- → What cheese melts best?
Cheddar, Swiss, and American all melt beautifully on warm toast. Sharp cheddar adds tangy depth, Swiss brings nutty notes, while American delivers the ultimate melt. Choose based on your flavor preference.
- → How do I prevent the bread from getting soggy?
Toast the bread thoroughly until golden and crisp on both sides. This creates a barrier against moisture. Also, pat the bacon dry with paper towels and avoid placing wet ingredients directly against the bread—layer cheese between bread and moist fillings.
- → Can I prepare components ahead?
Cook the bacon in advance and store it in the refrigerator. Reheat briefly before assembling. However, for best results, cook eggs fresh and toast bread right before serving to maintain optimal texture and temperature.