The Ultimate Breakfast Sandwich with Bacon and Guacamole (Print version)
A hearty bacon, egg, cheese, and guacamole breakfast sandwich with crisp edges, creamy avocado, and a toasted bun that holds together.
# Ingredients:
For the guacamole
01 -
2 ripe avocados, pitted and peeled
02 -
1 tablespoon fresh lime juice
03 -
1 tablespoon chopped fresh cilantro
04 -
1 tablespoon finely minced jalapeno, seeds removed for less heat
05 -
1/4 teaspoon kosher salt, plus more to taste
06 -
1/8 teaspoon black pepper
For the sandwiches
07 -
8 slices thick-cut bacon
08 -
4 brioche buns, split
09 -
1 tablespoon unsalted butter, softened
10 -
4 large eggs
11 -
4 slices pepper jack cheese
12 -
1 tablespoon bacon drippings or olive oil, as needed
13 -
Hot sauce, optional
# Instructions:
01 -
Place the bacon in a large skillet over medium heat. Cook until crisp, 8-10 minutes, turning as needed. Transfer to paper towels and leave about 1 tablespoon drippings in the skillet.
02 -
Mash the avocados with lime juice, cilantro, jalapeno, salt, and pepper. Keep it slightly chunky and adjust the salt to taste.
03 -
Spread the cut sides of the buns with butter. Toast them cut-side down in the skillet over medium heat until golden, 1-2 minutes. Set aside.
04 -
Add a little bacon dripping or olive oil to the skillet if needed. Fry the eggs over medium-low heat until the whites are set, 3-4 minutes. Season lightly with salt and pepper.
05 -
Place one slice of pepper jack over each egg during the last minute of cooking. Cover the pan briefly to help the cheese melt.
06 -
Place two slices of bacon on each bottom bun. Add a cheesy fried egg, a generous spoonful of guacamole, and hot sauce if using. Close with the top buns and serve immediately.
# Good to know:
01 -
Best eaten right after assembling.
02 -
Cook bacon ahead and re-crisp before serving.
03 -
Press plastic wrap directly onto leftover guacamole to slow browning.