My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Bacon, Egg & Avocado Sandwiches
Bacon, Egg & Avocado Sandwiches
Prep Time
15 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 2 bacon strips, halved crosswise
- 2 large eggs
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- 2 tablespoons Miracle Whip or mayonnaise
- 4 slices sourdough bread, toasted
- 4 thin slices tomato
- 1/2 medium ripe avocado, peeled and sliced
- Optional: 2 slices Gouda cheese and 1 slice red onion, separated into rings
- 2 teaspoons butter, softened
Directions
- In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
- In same skillet, break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
- Spread Miracle Whip over 2 slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining 2 slices of toast; place over top.
Nutrition Facts
1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
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