Bacon, Egg & Avocado Sandwiches

Bacon, Egg & Avocado Sandwiches
Prep time: 
Total time: 
Serves: 2 servings
  • 2 bacon strips, halved crosswise
  • 2 large eggs
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon pepper
  • 2 tablespoons Miracle Whip or mayonnaise
  • 4 slices sourdough bread, toasted
  • 4 thin slices tomato
  • ½ medium ripe avocado, peeled and sliced
  • 2 slices Gouda cheese, optional
  • 1 slice red onion, separated into rings, optional
  • 2 teaspoons butter, softened
  1. In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
  2. In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
  3. Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.


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