Friday, May 31, 2013

Open Faced Bacon, Avocado, and Egg Sandwiches

Don't  you just love when delicious meals are born by a complete accident?  I know I do.  It always makes me smile when I start sorting through the tidbits of this and that in my fridge and pantry and I dicide to make something with some of those ingredients and it turns out amazing.  Not only do I get to use up ingredients that were close to the point of being beyond use, I also make a delicious meal that ends up being a family favorite.  Such was the case with this open faced sandwich.
I try not to do a whole lot of sandwiches for supper since Spencer and I both typically each sandwiches for lunch throughout the work week.  On those occasions that I do decide to make sandwiches for supper, I try to make sure that they are unlike the ones that we eat on a daily basis.  I know BLT's aren't out of the norm for a lot of people, but they are for me throughout the week.  I like my bacon warm and crispy, and without frying it up fresh I just can't achieve that taste I desire!  So anything involving bacon is a great start for a sandwich for supper.
I have to say, I love a classic BLT.  I think BLT's are one of my all-time-favorite sandwiches.  You can't beat crispy bacon, fresh, cold lettuce, and ripe tomatoes.  That combination is a classic and unbeatable.  As much as I love a classic BLT, there are times where I like to twist things up from time to time and add a little flare to the traditional BLT.  That's what's been done with this open faced sandwich!
Hands down, hot, crispy bacon and fresh sliced avocado make a great combo! Add a fried egg, ripe tomatoes, and a piece of buttered and toasted Texas toast and you've got the makings for a great and simple sandwich. This sandwich is comprised of simple ingredients that are all big on flavor, and all of those flavors marry so well when combined. Salty and crispy bacon, buttery avocado, fresh tomatoes, a fried egg with that delicious yolk and thick, hearty Texas toast. I'm telling ya, folks, it's delicious.
This sandwich is so simple and so easy to assemble. The simplicity makes it great for those quick, week night suppers so many of us are very familiar with. But don't just stop at supper, this sandwich could very easily be enjoyed for breakfast, brunch or even lunch. It's a sandwich that's perfect for any time of the day and for a quick fix meal for those families on the run.

Open Faced Bacon, Avocado and Egg Sandwiches
Ingredients:

6 slices bacon, cooked until crispy
2 Eggs, fried over easy
1 Ripe avocado, sliced
1 Small ripe tomato, thickly sliced
2 Pieces Texas toast, lightly buttered and toasted on each side
1/4 Cup white sharp cheddar, shredded

Directions:

Evenly divide the sliced avocado and place on the toasted bread.  Followed by the tomato slices, then with 3 slices of bacon (per sandwich) and gently lay the fried eggs on top of the bacon.  Sprinkle the shredded cheese over each of the sandwiches and serve immediately.

Recipe source: A Lynsey Original 

2 comments:

USA Kiwi (Kylee) said...

My stomach is rumbling right now!!

Liz @ Books n' Cooks said...

I'm drooling. This looks like a fantastic breakfast

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