Avocado Bacon and Egg Sandwich
User Reviews
5
Avocado Bacon and Egg Sandwich
Description
This Avocado Bacon and Egg Sandwich brings together a sweet and savory combination by marinating bacon in a mix of pure maple syrup and brown sugar before baking it until crisp. The sandwich is built on slices of multigrain sourdough, some topped with fresh pesto and others with mozzarella cheese that melts under the oven's heat. Layered with fresh tomato slices, cooked eggs, crispy glazed bacon, and ripe avocado halves, the sandwich offers a balance of creamy, crisp, and rich textures.
The preparation involves careful assembly after baking the bacon and melting the cheese. Cooking the eggs over medium heat delivers a tender, fully cooked egg that grounds the sandwich. The pesto adds herbaceous notes, while avocado contributes creaminess without overpowering the other flavors.
The recipe notes suggest using any bread you prefer, with sourdough lending a nutty flavor. Be sure the cooling rack used for the bacon is oven-safe, avoiding coated racks that may warp. This sandwich works well for a filling breakfast or brunch, combining familiar ingredients in a layered, hearty assembly.
Ingredients
- ½ cup pure maple syrup
- ¼ cup brown sugar
- 1 pound Bacon
- 2 tomato
- 2 avocado ½ avocado per sandwich, ripe
- 4 egg 1 per sandwich
- 8 lices bread we used multi grain sourdough
- 4 lices mozzarella cheese
- ½ cup pesto fresh
Instructions
- Mix together the maple syrup and brown sugar in a small bowl. Halve the bacon slices, make sure they are separated from each other, and place them all in a large plastic bag. Pour the syrup mixture over the bacon and seal. Place the bag in the fridge to marinate for 1 hour.
- Heat oven to 400 degrees F. After bacon has marinated, line a baking sheet with aluminum foil and top that with a wire rack. Arrange 6 small slices of bacon into a weave, repeating with the remaining bacon, or you can cook the pieces normally. Bake for about 20 minutes, or until desired crispiness. Remove bacon but keep oven on.
- While the bacon is cooking, slice the tomatoes and avocados.
- Cook the eggs over medium.
- On another baking sheet, arrange the 8 slices of bread, 4 with sliced mozzarella cheese, and 4 with a layer of pesto. Bake just until cheese begins to melt, about 5 minutes.
- Arrange sandwiches with a slice of cheese bread topped with tomato, bacon, egg, and avocado, topped with a pesto slice.
- This recipe makes 4 sandwiches, you can adjust according to how many you actually need.
Notes
- Use an oven-safe metal cooling rack when baking bacon to avoid warping.
- You can substitute the multigrain sourdough bread with your preferred bread variety.
- Marinating bacon in syrup and sugar enhances caramelization and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1147 kcal
% Daily Value*
| Calories | 1147kcal | 57% |
| Carbohydrates | 44g | 15% |
| Protein | 42g | 84% |
| Fat | 90g | 138% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 285mg | 95% |
| Sodium | 1755mg | 73% |
| Potassium | 1063mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1942IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 459mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
