Fried Egg, Avocado and Bacon Breakfast Sandwich
Everyone in your household will rise and shine when you cook up these hearty breakfast sandwiches, which are made with crisp bacon, runny fried eggs, creamy avocado and sharp cheddar, all tucked inside a toasted bagel. Use whatever flavor of bagels you prefer.
- 4 bacon slices
- 1 ripe avocado, pitted and peeled
- Kosher salt and freshly ground pepper
- 2 bagels, halved
- 1 Tbs. unsalted butter, plus more for spreading
- 2 eggs
- 1/4 cup (1 oz./30 g) grated sharp cheddar cheese
- 1/2 cup (1/2 oz./15 g) baby arugula
- Hot sauce for serving
Position a rack in the upper third of an oven and preheat to 400°F (200°C). Line a baking sheet with aluminum foil and set a wire rack on top.
Arrange the bacon on the wire rack, transfer to the oven and cook until the bacon is crispy, 20 to 25 minutes. Transfer to paper towels to drain.
While the bacon is cooking, in a small bowl, mash the avocado until it forms a coarse puree with a few small pieces of avocado remaining. Season to taste with salt and pepper; set aside.
When ready to serve, using a toaster, toast both of the bagels. Spread the cut sides of the bagels lightly with butter. Transfer each bagel to a separate plate.
In a nonstick fry pan over medium heat, melt the 1 Tbs. butter. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, 3 to 5 minutes. Remove from the heat and season with salt and pepper.
Spread the mashed avocado on the bottom half of the bagels, then top each with the cheese, a fried egg, bacon and arugula. Drizzle with hot sauce and cover with the top half of the bagels. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen