Categories: Sandwiches/Wraps

Ingredients

• 8 whole-wheat sourdough bread slices, lightly toasted
• 2 center-cut bacon slices, diced
• 1 medium ripe avocado
• 1 tbsp. canola mayo
• 1/4 tsp. kosher salt
• 4 large eggs
• 1/2 tsp. black pepper, divided
• 8 Bibb lettuce leaves
• 8 tomato slices

Directions

1. Using a 2 1/2 inch round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.

2. Heat a large skillet over medium. Add bacon; cook 6 minutes. Increase heat to medium-high; cook 2 minutes or until crisp. Place bacon on a paper towel-lined plate. Pour bacon drippings into a bowl and reserve.

3. Combine avocado, mayo, and salt in a small bowl; mash to combine. Stir in bacon.

4. Add half of reserved bacon drippings to pan over medium-high. Place 2 cut bread slices in skillet; break 1 egg into each hole. Sprinkle 1/8 tsp. pepper on each egg. Cook 2 minutes or until eggs begin to set. Carefully turn bread; cook 2 minutes or until eggs are set. Remove from pan. Repeat procedure with remaining half of bacon drippings, cut bread slices, eggs and pepper.

5. Spread avocado mixture evenly over 4 uncut bread slices. Top each with 2 lettuce leaves, 2 tomato slices, and 1 egg-in-a-nest bread slice.

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