Save to Pinterest There is something magical about Saturday mornings when the house is quiet and I can take my time making breakfast. I discovered this loaded sandwich during a particularly hectic week when I needed something substantial to fuel marathon study sessions. The combination of warm toasted bread, creamy avocado, and that perfect runny yolk has become my go-to comfort food. My roommate actually started waking up earlier just to catch the scent of bacon wafting through the apartment.
Last winter my best friend came over after a rough breakup and I made these sandwiches for us. She took one bite and actually started crying, then laughing through tears about how something so simple could taste so incredibly good. We sat at the kitchen table for hours talking and eating, and now whenever either of us needs a pick me up we text each other breakfast sandwich photos. Food has this way of turning ordinary mornings into small rituals of care.
Ingredients
- Thick cut bread: Sourdough gives a tangy crunch while brioche adds sweetness and whole wheat brings nutty substance to hold everything together
- Butter or olive oil: This creates that gorgeous golden crust on your bread and keeps the skillet happy for egg cooking too
- Bacon: The salty crispy foundation that makes everything else taste better though turkey bacon works if you are watching things
- Large eggs: Fresh eggs really do make a difference here especially if you love that bright yellow yolk moment
- Cheddar cheese: Sharp cheddar melts beautifully and cuts through the rich avocado though Swiss or American have their place too
- Ripe avocado: Look for one that yields slightly to gentle pressure so it spreads instead of squishing
- Seasonings: Just salt and freshly cracked black pepper because sometimes simple is exactly what you need
Instructions
- Crisp your bacon:
- Lay bacon strips in a cold skillet then turn to medium heat letting them sizzle until they reach your perfect level of crispiness about 5 to 6 minutes total
- Toast the bread:
- Wipe out most of the bacon grease leaving just a hint then melt butter and toast each slice until golden brown and fragrant
- Cook the eggs:
- Fry them sunny side up over easy or scrambled depending on how you like to experience that yolk moment
- Build the base:
- Place cheese on two toast slices while still warm so it starts melting into the bread
- Layer everything:
- Stack bacon avocado tomato and greens on top of the cheese then crown each sandwich with a warm egg and the second toast slice
Save to Pinterest These sandwiches have become somewhat legendary among my friend group. One memorable morning after a particularly late night out I made a batch for four people using whatever we had in the fridge. We sat cross legged on the living room floor eating and laughing and by the third bite someone declared this the official hangover cure. Now whenever we have house guests someone always requests breakfast sandwiches.
Making It Vegetarian
I have found that sautéed mushrooms with a little garlic and thyme make an incredible substitute for bacon. Veggie sausage patties work well too especially if you get them nice and crispy in the same skillet.
Bread Selection
The bread really matters here because thin slices will collapse under all those delicious layers. I keep sourdough in the freezer specifically for these sandwich moments.
Perfect Timing
Everything comes together fast so have your ingredients sliced and ready before you start cooking. The egg should be the last thing you make so it hits the sandwich warm.
- Pre slice your avocado and tomatoes before turning on any heat
- Warm your plates in the oven for restaurant style presentation
- Have a sharp knife ready to cut sandwiches in half for easier eating
Save to Pinterest There you have it the breakfast sandwich that turns ordinary mornings into something worth savoring.
Questions & Answers
- → Can I make this sandwich ahead of time?
For best results, assemble right before serving. You can cook bacon and toast bread ahead, but fry eggs fresh so they stay warm and runny. Reheating may make bread soggy.
- → What's the best bread for this stack?
Thick-cut sourdough, brioche, or whole wheat work beautifully. They hold up well against hearty fillings and provide satisfying crunch when toasted.
- → How do I make this vegetarian?
Simply omit bacon and add sautéed mushrooms, veggie sausage patties, or extra avocado slices. The vegetarian version remains just as filling and flavorful.
- → Can I use different cheese?
Absolutely. Cheddar, Swiss, American, provolone, or pepper jack all melt beautifully. Choose based on your flavor preference—sharp for bite, mild for creaminess.
- → What's the best way to fry the egg?
Sunny side up keeps the yolk runny for extra richness when you bite in. Over-easy works too. If you prefer scrambled, that's equally delicious and easier to eat.
- → How can I add more flavor?
Try adding hot sauce, pesto spread, or everything bagel seasoning to the toasted bread. A dash of hot sauce between layers adds nice heat contrast to creamy ingredients.