I love Sundays. It’s a day to sleep in. It’s a day to wrap up all of the laundry that has piled into the hamper throughout the week. And it’s a day to make brunch.
This sandwich is a frequent go-to in our household. I love the combination of salty, crispy thick-cut bacon with creamy, cool avocado. Slap a runny egg on top of anything and I am in brunch heaven.
For the bacon part of this sandwich I did something a little different – I made a bacon weave. I cut my strips of bacon in half and made a 3×3 weave. It’s super simple and guarantees that every inch of your bread is covered by bacon. #winning
And don’t forget, brunch isn’t really brunch if you don’t have a mimosa or a bloody mary, so cheers to Sunday!
Bacon and Avocado Breakfast Sandwich with Sunny Side Up Egg
Cook Time: 30 minutes
Yields: 2 servings
Serving Size: 2 open face sandwiches
1 package of thick-cut bacon
4 large eggs
Toasted bread (your choice, we used whole wheat today)
Prepare a jelly roll pan with parchment paper. Cut 12 strips of bacon in half. Place 3 half slices of bacon on the parchment paper and weave in 3 more pieces, like a basket.
Pop the pan into a cold oven and set it to bake at 375 degrees. Set your timer for 10 minutes. After 10 minutes, turn your jelly roll pan around in your oven. Set your timer for another 5-10 minutes or until the bacon is cooked. Remove from the oven and drain bacon on a paper towel.
As the bacon drains, cook your eggs. Take a few tablespoons of the bacon grease and place it in a medium pan. Heat the pan to medium heat and crack the eggs into it. Cover with a large lid and wait about three minute, or until the whites of the eggs are cooked but the yolks are still runny.
Make your sandwich: place the toasted bread on a plate, cover with slices of cool avocado, add your bacon weave and top with a hot egg. Serve with your favorite hot sauce. Enjoy!