A savory stack of sourdough, avocado, bacon, tomato, and runny egg for a filling breakfast.
# What You Need:
→ Bread & Spreads
01 - 2 large slices sourdough bread
02 - 1 tablespoon unsalted butter
03 - 1 ripe avocado
04 - 1 teaspoon lemon juice
05 - Salt and pepper to taste
→ Vegetables & Greens
06 - 1 medium tomato, sliced
07 - 1 cup mixed greens (arugula, baby spinach)
→ Bacon
08 - 4 slices smoked bacon
→ Garnish
10 - 2 tablespoons fresh chives, chopped
11 - 1/4 teaspoon crushed red pepper flakes
# Steps:
01 - Preheat a skillet over medium heat. Add bacon slices and cook until crispy, approximately 5-7 minutes. Transfer to a paper towel-lined plate to drain.
02 - While bacon cooks, lightly butter both sides of sourdough slices. Toast in a separate skillet or toaster until golden brown.
03 - In a small bowl, mash avocado with lemon juice, salt, and pepper until desired consistency is reached.
04 - Spread mashed avocado evenly over each toasted sourdough slice.
05 - Layer each slice with mixed greens, tomato slices, and crispy bacon strips in that order.
06 - Heat a nonstick skillet over medium-low heat. Crack eggs into the pan and cook sunny side up until egg whites are set but yolks remain runny, approximately 3-4 minutes.
07 - Carefully slide one cooked egg onto the top of each prepared stack.
08 - Garnish with chopped chives and red pepper flakes if desired. Serve immediately while warm.
