Fried Egg and Avocado Sandwich

I'm kind of a sucker for avocados.

I'd like to ask God why he made them to be so perishable?

If I could, I'd eat one everyday. On everything.

So when I find a recipe that includes them, I get all excited.

I've made this several times. I'm pretty sure it's not one of my healthier choices, so I try to make it a treat. Take one bite, and you'll see just why it's a treat.

Bacon, eggs, and avocado?

What's not to love??

Fried Egg and Avocado Sandwich

(Original recipe by Paula Deen)

(Photo source)



Ingredients

• 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

Directions

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.

Yields 2 servings.

*I personally thought this much made it a little greasy, so I didn't reserve nearly as much. Maybe a teaspoon instead. It still turned out great with lots of flavor.