Fried egg - avocado sandwich
4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced
In
a small skillet, cook bacon over medium-high heat until crispy. Remove
from pan, and drain on paper towels. Drain grease from pan, reserving 1
tablespoon.
Spread
butter over each side of bread. Place 4 slices of bread, butter side
down, on skillet over medium heat. Flip bread and toast the other side.
Remove to serving plates.
In
a small bowl, add cream cheese, parsley and green onions together. Add
salt and pepper. Spread onto 1 side of each toast slice.
In
same small skillet, fry the eggs in reserved bacon grease over
medium-low heat. Crack the yolks and flip. Place each egg on top of 2
pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of
tomato, and 2 slices of avocado. Top with another piece of toast and
serve immediately.
Comments